HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Jamaican Chicken And Coconut Bean Rice
One-Pot Jamaican Chicken and Coconut-Bean Rice

One-Pot Jamaican Chicken and Coconut-Bean Rice

with Greens

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Caribbean jerk spice blend has taken a while to reach our shores here in Australia – but we can confidently say it’s here to stay! Between these bold flavours enlivening your chicken and coconut rice providing a cooling, creamy base for this culinary trip to the Caribbean Islands. Enjoy with or without chilli, depending on how much you like the heat!


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Preparation Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people






green capsicum


spring onions




red kidney beans


free range chicken thighs

1 sachet

mild Caribbean jerk seasoning



jasmine rice


coconut milk


baby spinach leaves


long red chilli



Not included in your delivery

olive oil



¾ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2330 kJ
Fat22.3 g
of which saturates10 g
Carbohydrate40 g
of which sugars4 g
Dietary Fibre0 g
Protein43 g
Cholesterol0 mg
Sodium656 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Peel and crush the garlic. Finely slice the spring onion. Pick the thyme leaves. TIP: Do this easily by holding the top of the stalk and running your fingers down to the bottom to release the leaves. Drain and rinse the red kidney beans. Slice the zucchini into 0.5 cm half-moons. Thinly slice the green capsicum.


In a medium bowl, combine the free-range chicken thigh, mild Caribbean jerk spice blend, 1/2 tsp of salt, a good pinch of pepper and a drizzle of olive oil. Toss to coat the chicken in the seasoning. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken thigh and cook for 2 minutes on each side, or until browned. Remove from the pan and set aside on a plate. TIP: The chicken will continue cooking in step 3.


Return the frying pan to a medium heat and add another drizzle of olive oil. Add the garlic, spring onion and thyme and cook for 1 minute, or until fragrant. Add the Jasmine rice and red kidney beans and stir to coat in the oil. Add the coconut milk, water (check ingredients list for the amount) and ½ tsp of salt and stir together. Nestle the browned chicken thighs into the rice and bring to a boil. Cover with a lid, reduce the heat to low and simmer for 10 minutes.


Add the zucchini, green capsicum and baby spinach leaves to the pan with the chicken and rice and stir through. Re-cover the pan with a lid and cook for a further 6-8 minutes, or until the rice is soft and the veggies are tender. TIP: Not all the liquid will absorb into the rice. You’ll know the rice is cooked once it has lost its firmness but still retains its shape.


While the rice is cooking, slice the long red chilli (if using) and pick the coriander leaves.


Divide the one-pot Jamaican chicken and coconut-bean rice between plates. Sprinkle the coriander and long red chilli (if using) over the adults portions. TIP: Some like it hot but if you don’t, just hold back on the chilli.