Name: Jerk Chicken Rice and Peas Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 3 h
Cuisine: Caribbean
Ingredients: 3 green onions, roughly chopped; 1 small onion, roughly chopped; 4 cloves garlic, peeled; 1 scotch bonnet pepper; 2 tbsp dark soy sauce; 2 tbsp vegetable oil; 2 tsp brown sugar (optional); 1 tbsp fresh thyme leaves; ½ tbsp ground allspice; ½ tbsp five spice powder; 1 tsp salt; 1 tsp ground black pepper; 1 large whole chicken, quartered or 8 chicken legs/thighs; 2 tbsp vegetable oil (or as needed); 1 large onion, diced; 2 cloves garlic, minced; 28 oz (800g) kidney beans, drained; 15 oz (400g) full-fat coconut milk; 2 cups (500ml) chicken stock/broth; 1 ½ cups (300g) easy-cook long grain rice; 1 tbsp cold unsalted butter, cubed (optional); 4 green onions; 2 bay leaves; 2 sprigs fresh thyme; Green onions, finely sliced; Salt and freshly ground black pepper, to taste

Jump to Recipe· 3.8 from 50 reviews

If you have never tried a true Caribbean classic, the Jerk Chicken Rice and Peas Recipe is an absolute must-have in your culinary repertoire. This vibrant dish delivers the perfect marriage of smoky, spicy jerk chicken paired with creamy coconut-infused rice and tender kidney beans, or peas as they’re affectionately called in Jamaica. The bold marinade bursts with fragrant spices and scotch bonnet peppers that bring a fiery kiss to every bite, balanced beautifully by the mellow richness of coconut and the fresh herbs. Whether you’re cooking for family or craving a taste of island sunshine, this recipe transforms simple ingredients into a feast full of warmth, color, and unforgettable flavor.

Ingredients You’ll Need

The image shows four smaller photos in a grid, each depicting steps of cooking chicken legs with spices. The top left photo shows a clear blender bowl filled with thick sliced white onion, bright red chili pieces, and some whole spices layered on the bottom, set on a white marbled surface. The top right photo shows a woman's hand holding a blender jar filled with a thick, coarse, dark brown sauce with spices, against a white marbled background. The bottom left photo shows three raw chicken legs coated with the dark spice sauce, laid inside a white baking dish on the white marbled surface. The bottom right photo shows two cooked chicken legs frying in hot oil inside a pan, with golden-brown skin and dark spice bits in the oil, surrounded by the white marbled surface visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing this dish. Each component is thoughtfully chosen to bring depth, texture, and those iconic Caribbean flavors to life. From spicy peppers to rich coconut milk, every ingredient plays a starring role.

Green onions: Add freshness and a mild onion flavor that brightens the dish.
Small onion: Provides sweetness and depth when cooked down in the sauce.
Garlic cloves: Give an aromatic base that complements the spices perfectly.
Scotch bonnet pepper: The authentic heat source; remove seeds to tame spiciness if desired.
Dark soy sauce: Adds umami richness to the marinade.
Vegetable oil: Helps in cooking and creates a lovely sear on the chicken.
Brown sugar: Optional, for balancing the heat with a touch of sweetness.
Fresh thyme leaves: An essential herb that infuses the dish with earthy notes.
Ground allspice and five spice powder: Blend the warm, complex Caribbean spice flavors.
Salt and ground black pepper: Season to taste for perfection.
Whole chicken or chicken legs/thighs: The star protein, perfect for soaking up the marinade.
Kidney beans: Adds tenderness and traditional ‘peas’ texture.
Full-fat coconut milk: Creamy base that complements the rice and balances the spice.
Chicken stock: Keeps everything moist and flavorful as it cooks.
Easy-cook long grain rice: Absorbs all those delicious flavors.
Cold unsalted butter: Optional, adds a silky richness when stirred into the cooked rice.
Bay leaves: Impart subtle herbal aromatics during cooking.

How to Make Jerk Chicken Rice and Peas Recipe

Step 1: Prepare the Marinade

Start by blending green onions, small onion, garlic, and that all-important scotch bonnet pepper in a food processor. Then add soy sauce, oil, spices, and herbs to form a thick, fragrant paste. Taste it, and don’t be shy to adjust the heat or sweetness – this marinade is the heart of the dish, so make it sing just how you like it!

Step 2: Marinate the Chicken

Pat your chicken dry and slice the skin to help the marinade penetrate deep. Toss the chicken quarters or pieces in the marinade, ensuring every surface is coated. Refrigerate for at least two hours, but overnight is ideal to maximize flavor. This slow infusion of spices results in rich, tender meat that bursts with that authentic jerk character.

Step 3: Sear the Chicken

Heat vegetable oil in a cast iron braiser or heavy skillet and sear the marinated chicken over high heat until golden brown on all sides. This step locks in juices and adds a mouthwatering caramelized crust. Don’t rush it – each piece deserves a little love here.

Step 4: Build the Base

Add a splash of chicken stock to the pan to deglaze, scraping up all those tasty browned bits. Then toss in diced onions and minced garlic, cooking until soft and fragrant. These aromatics form the flavorful foundation that will envelop the rice and peas as they cook.

Step 5: Combine Beans, Coconut Milk, and Herbs

Stir in drained kidney beans, creamy coconut milk, reserved marinade, and chicken stock. Nestle the seared chicken pieces back into this luscious mixture along with bay leaves, thyme sprigs, and green onions. This medley simmers together to develop layers of that signature jerk flavor.

Step 6: Oven Cook to Perfection

Transfer your pan to a preheated oven and cook for 25 minutes, allowing the chicken to finish cooking through while infusing the broth with smoky, spicy goodness. The aromas filling your kitchen at this point are downright intoxicating.

Step 7: Add the Rice

Remove the chicken carefully and add the rice directly to the pan, stirring gently to combine with the sauce. Top with the chicken again and dot with cubes of cold butter if using. Cover tightly and bake for another 20 minutes until the rice is tender and has soaked in all those incredible flavors. No other rice and peas will taste quite like this!

How to Serve Jerk Chicken Rice and Peas Recipe

The image shows a close-up of two grilled chicken pieces with a dark brown, slightly charred skin on top of a bed of cooked rice mixed with red kidney beans and chopped green onions. The rice is light brown, glossy, and well-spread under and around the chicken, with some visible bits of sautéed onions and green herbs. The chicken pieces have a textured surface showing seasoning and a few green herb sprigs scattered on top. A silver spoon scoops up some rice and beans from the right side of the image. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your dish with finely sliced green onions for a fresh crunch and bright color contrast. A sprinkle of freshly ground black pepper and a light pinch of salt can also enhance the flavors just before serving. These simple touches elevate every plate.

Side Dishes

This hearty meal pairs beautifully with crisp, refreshing sides like a mango salad or sautéed greens such as callaloo or kale. For a classic Caribbean spread, serve with fried plantains or a cool cucumber raita to balance the heat.

Creative Ways to Present

For a festive touch, serve the chicken and rice in hollowed-out pineapple halves or on banana leaves, transporting your guests straight to the islands. You can also create individual portions in small cast iron skillets or colorful bowls, letting everyone enjoy their own hearty helping.

Make Ahead and Storage

Storing Leftovers

Leftover Jerk Chicken Rice and Peas Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen over time, making for incredibly tasty next-day meals.

Freezing

You can freeze portions in freezer-safe containers for up to 2 months. Just make sure to cool the dish completely before freezing to preserve texture and flavor.

Reheating

Reheat leftovers gently on the stove or in the microwave, adding a splash of water or chicken stock to keep the rice moist. Cover while warming to trap steam and maintain that lovely creamy texture.

FAQs

Can I make this recipe less spicy?

Absolutely! Removing the seeds and membranes from the scotch bonnet pepper will reduce heat significantly. Alternatively, swap the scotch bonnet for a milder chili like jalapeño for a gentler kick.

Is there a vegetarian version of the Jerk Chicken Rice and Peas Recipe?

Of course! You can omit the chicken and increase beans or add hearty vegetables like sweet potatoes and bell peppers to keep the dish satisfying and full of flavor.

What kind of rice is best for this dish?

Long grain easy-cook rice works best here because it cooks evenly and absorbs flavors well, resulting in fluffy rice with a perfect texture.

Can I prepare this recipe in a slow cooker?

Yes! After marinating and searing the chicken, place everything into a slow cooker with the beans, coconut milk, stock, and herbs. Cook on low for 3-4 hours or high for 2 hours, then add the rice and cook until tender.

What does “peas” mean in rice and peas?

In Caribbean cooking, “peas” refers to kidney beans or pigeon peas, which are commonly used instead of green peas. They add texture, protein, and traditional authenticity to the dish.

Final Thoughts

I cannot recommend the Jerk Chicken Rice and Peas Recipe enough if you want to bring a vibrant burst of Caribbean sunshine into your kitchen. It’s the kind of dish that fills your home with intoxicating aromas and your plate with irresistible layers of flavor. Trust me, once you’ve tried it, this recipe will quickly become a cherished favorite that you’ll be excited to make again and again!