Gluten-Free Jerk Chicken, Rice And Beans

A spicy combination of chicken, rice, and beans swirled in a creamy coconut milk sauce and squirted with refreshing lime juice. The best recipe to feed a large family.

Chicken thighs seared in delicious jerk spice seasoning and then mixed into a creamy rice and bean blend, this weeknight dinner gives your taste buds a boost.

Ingredients You Need

you want the skin on the chicken thighs so that the seasoning sticks to it. And though boneless thighs would work

Bone in, skin on chicken thighs

Jerk Seasoning

you can use store-bought, gluten-free jerk seasoning. However, you’ll find a much better flavor by whipping up a homemade jerk spice instead! Seasonings if using a store-bought jerk marinade, you’ll need to add in some cinnamon, thyme, bay leaf, salt, and pepper.

Chicken stock

I use bone broth powder for this just because it’s easier. But a pre-made chicken stock would work as well

Kidney beans

make sure to use canned beans and rinse them fully before using them.

Onion & Garlic

make sure to chop them finely so that the flavors infuse best.

Seasonings if using a store-bought jerk marinade, you’ll need to add in some cinnamon, thyme, bay leaf, salt, and pepper. Oil I prefer to use avocado oil as it has a higher heat point. However, coconut oil will work as well. White rice the kind of rice you choose is up to you but all of them should work with the one pot jerk chicken.

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