Harriet's very tasty one pot Jamaican chicken recipe

Harriet's very tasty one pot Jamaican chicken recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken leg

This is a Jamaican dish, it can be made spicy if preferred but either way it is delicious! This dish is full of flavour and is really easy to make plus it's a one pot dish so saves the washing up. This recipe is a real winner :)

29 people made this

IngredientsServes: 6

  • 4 chicken thighs
  • 3 chicken legs
  • 1 tablespoon all purpose savoury seasoning
  • salt and pepper, to taste
  • oil, as needed for cooking
  • 1 onion, chopped
  • 4 small sweet peppers, chopped
  • chillies, to taste (optional)
  • 2 cloves garlic, crushed
  • 1 (thumb-size) piece root ginger, crushed
  • 1 tablespoon ground allspice
  • 1 1/4 teaspoons turmeric
  • 300g rice
  • 2 bay leaves
  • 600ml chicken stock

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Place the chicken in a bowl and coat all over with the all purpose seasoning and salt and pepper.
  2. In a casserole dish or a deep pan heat a little oil and add the seasoned chicken. Cook and stir for just for a few minutes to brown and lock in the flavour. Remove chicken, place in a bowl and set aside.
  3. Into the same pan, add the onions and peppers and cook and stir for 2 minutes. Add the chillies, if using, followed by the garlic, ginger, allspice and termeric. Give a good stir.
  4. Return the chicken back to the pan and add the rice (give a good rinse of the rice under the cold tap before adding), bay leaves and finally pour in the chicken stock.
  5. Cover and simmer for 40 minutes until the chicken is tender and no longer pink in the centre, top up with a little water or stock if necessary half way through cooking. Spoon into warmed bowls and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (0)

One Pot Creamy Chicken Alfredo

Disclosure: This post is sponsored by Walmart and SheKnows Media. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

A super simple, easy peasy chicken alfredo dinner! Everything – the chicken and even the pasta – all gets cooked in ONE single pot. Hello? Easiest clean up ever, right?!

Say hello to the best chicken alfredo dinner ever.

The alfredo sauce is completely homemade – and it so perfectly rich and creamy using just a handful of pantry ingredients.

But what I really love about this recipe is that it comes together in one. single. pot.

You know what that means. It means that there’s basically no clean up here.

The chicken and even the pasta comes together in the same pot!

And with Sam’s Choice Italia, this dish is even better. The pasta is hand crafted in Italy and directly imported to the United States, and with the authentic bronze cut of the pasta, the sauce will stick even better!

See, I told you. It really is the best alfredo.

Chef's Notes:

You could get away with marinating the chicken for only 4 hours or so, but longer is better.

You can use diced tomatoes instead of ketchup, if desired. You can use any seasonal vegetables that you like in this.

If the chicken becomes tender before the sauce reduces, just remove it and keep it warm while the sauce continues to simmer. If the sauce reduces and thickens before the chicken becomes tender, just add a splash of water and continue to cook until chicken is done.

If you want a less sweet flavor profile, just use 1 tablespoon of brown sugar in the marinade.

Cheesy Chicken Pasta (One Pot Meal) + Video

Thanks for commenting. Enjoy and let me know how it goes!

What can I substitute for the wine?

I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrusiness to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).

I had another recipe that called for white wine and was told to substitute "white wine vinegar" it turned out great so I'm sure you could also substitute it in this recipe.

Did you try the white wine vinegar? If so, how did it turn out?

I did not have enough broth so I used cream of chicken soup, very tasty.

I did not use dried tomatoes but a can of tomatoes roasted with basil and sauce 15 oz can. And cream of chicken soup with wine and also chicken broth too. So tasty.

I substituted 1cup of white wine vinegar and it unfortunately overpowered the dish, making it really acidic. I love the dish otherwise, but will at least half the vinegar next time.

It was unanimous. " Wine and Parmesan cheese (in those proportions) DON'T MIX"! And the aftertaste. had quite the bite! We all had to brush our teeth immediately,LOL!
oh, and one last thing,the kitchen smelled like someone just got sick!

Wine and Parmesan go fabulous together! I have fed this to 10 people ALL of them loved it and wanted the recipe!!

I would like to thank you for this fantastic recipe it was so easy and it so YUMMY this will something I will be cooking forever.

good basic recipe to build off off and do your own tweaking. IMHO

White wine makes any recipe it calls for. amazing. I would never use a substitution.

Many people can not use wine and must substitute. Chicken broth is an excellent substitution for white wine.

You can purchase Dealcholized wine. It is so much better than cooking wine and much less salty. "Fre" makes a good alcohol removed wine, both red and white. You can purchase it at Wegmans. Many grocery stores now carry it.

Donna, was one of the best tasting and efficient recipes I've ever made. We are old and have dietary issues. Plus, I'm a foodie and I can't wait to try this recipe again with the twists below. I think this recipe is perfection! Thank you! everyone for letting me sing the praises:

We used boneless, skinless thighs--I do not like white meat. I think that you might find boneless, skinless, white meat in prepared in 1/2" pieces so you have no prep--I was pleased that our grocery store had boneless, skinless dark meat but we still had to carve the chicken into the pieces.
We should have bought the pre-chopped onions that are available in produce. It would have saved a short bit of time. We used one yellow onion as the recipe specified.

I used garlic from a jar, which saved prep time. So sue me. it saved time.

That was all the prep work that it took and it was very quick (like 10 minutes).

My mother doesn't like heat, so I only added a dash of the red pepper flakes. This was not my preference, because I like things spicier. But a dash did give it a nice little kick.

The jar of sun dried tomatoes we purchased, weren't cut. They were large tomatoes. I'd suggest cutting these in half before you put them in the pot.

Next time I make this I'd like to try it with three Italian cheeses sprinkled over the top of each plate. The parmesan that was in the dish was fabulous. But I love cheese. I'd like to see what those other flavors would do. I might even try it with a little mushroom.

But it is perfect as it it.

This is a perfect recipe. It took us at most 30 minutes from prep to finish. You only have one dish to clean, the pot that you dump everything and cook in, and a few prep utensil. I cannot wait to make this again! One of the best and easiest recipes I've ever made.

Recipe Tips & Notes

  • The Chicken. You can easily make this recipe with any cut of chicken, either bone-in or boneless. Today I used chicken leg and thigh quarters, but it&rsquos great with a whole chicken for a larger group, chicken breasts, chicken thighs or any combination. Many Jamaican Curry Chicken dishes I&rsquove seen cut up the chicken into smaller pieces, bones and all, though I love the larger pieces. To your preference!
  • The Peppers. I use jalapeno peppers for this recipe for a touch of everyday heat, but they aren&rsquot very spicy for some people. If you&rsquore looking for more authentic Caribbean flavor with some wonderful heat, use either Scotch Bonnet peppers or habanero peppers. Both can reach to over 350,000 Scoville Heat Units on the Scoville Scale, making them 70 times hotter than the average jalapeno. Perfect! Use them sparingly. Use bell peppers for a milder version.
  • Seasoning. There are many variations of seasonings for Jamaican curries. I use Jamaican curry powder with adobo seasoning, allspice and thyme. Other popular options are sazon seasoning, general chicken seasoning, fresh herbs and others. Some recipes call for Jamaican &ldquoevery day&rdquo or &ldquoall-purpose&rdquo seasoning. Great if you have access to it!
  • Variations. You can update this recipe to include any and all of your favorite ingredients. Consider the following:
    • Other Meats. Try this recipe with lamb, pork, beef, fish, shellfish. So good!
    • Go Vegetarian. Make this a vegetarian dish and focus on chickpeas and more potatoes.
    • Other Vegetables. I make mine with potato, but you can easily include other root vegetables like carrot, rutabaga or celery root. Toss in green beans, corn or more peppers to round it out.

    That&rsquos it, my friends. I hope you enjoy this outstanding Jamaican chicken curry recipe. Super tasty! Let me know if you make it. I&rsquod love to hear how it turned out for you. Keep it spicy!


    • 1 medium onion, coarsely chopped
    • 3 medium scallions, chopped
    • 2 Scotch bonnet chiles, chopped
    • 2 garlic cloves, chopped
    • 1 tablespoon five-spice powder
    • 1 tablespoon allspice berries, coarsely ground
    • 1 tablespoon coarsely ground pepper
    • 1 teaspoon dried thyme, crumbled
    • 1 teaspoon freshly grated nutmeg
    • 1 teaspoon salt
    • 1/2 cup soy sauce
    • 1 tablespoon vegetable oil
    • Two 3 1/2- to 4-pound chickens, quartered

    In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.

    Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

    One-Pan Jamaican Jerk Chicken & “Rice” – Easy Keto Dinners Review

    (Some links in this post are affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.) *I did receive this Easy Keto Dinner Cookbook for free. All views are my own!

    This easy to make dinner recipe is from Carolyn Ketchum’s brand new cookbook Easy Keto Dinners! It’s coming out in just a few days and is available for pre-order now!

    I’ve been having so much fun looking through this cookbook and trying to decide what I wanted to make first!

    Carolyn was so kind to let me share one of her recipes with you!

    I decided to go with Jamaican Jerk Chicken & “Rice” because I used to use a store-bought Jamaican Jerk marinade for my chicken before our family went gluten free. And I hadn’t tried to recreate that flavor so I was excited to try Carolyn’s recipe for the Jamaican Jerk seasoning!

    I loved that this recipe was easy to make and I used only one pan! To make prep time even easier I used frozen diced onions and frozen riced cauliflower.

    All the recipes in Carolyn’s new cookbook look to be very easy to make and look so good – there’s a picture for every recipe! A few of the other recipes I’m looking forward to trying are Buffalo Chicken Chowder, French Onion Pot Roast, and Bacon Sloppy Joes.

    About half of the recipes in Easy Keto Dinners are dairy free! That’s really important for me as my family and cow-dairy just don’t get along well.

    When I shared this with my daughter, she loved it and wanted to know where the recipe was because she didn’t want to ever lose it! She also told me she wanted to have this weekly! Well, okay then! We gave this recipe and the whole book a 2 thumbs up!

    Recipe Summary

    • 6 skinless, boneless chicken breast halves - cut into chunks
    • 4 limes, juiced
    • 1 cup water
    • 2 teaspoons ground allspice
    • ½ teaspoon ground nutmeg
    • 1 teaspoon salt
    • 1 teaspoon brown sugar
    • 2 teaspoons dried thyme
    • 1 teaspoon ground ginger
    • 1 ½ teaspoons ground black pepper
    • 2 tablespoons vegetable oil
    • 2 onions, chopped
    • 1 ½ cups chopped green onions
    • 6 cloves garlic, chopped
    • 2 habanero peppers, chopped

    Place chicken in a medium bowl. Cover with lime juice and water. Set aside.

    In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.

    Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.

    Preheat an outdoor grill for medium heat.

    Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

    What Is Jamaican Curry Chicken?

    Typically, a Jamaican style curry consists of chicken that is stewed with potatoes and sometimes carrots (usually Irish potatoes or white sweet potatoes).

    There are two methods for making this curry chicken:

    1. Marinate the meat with the seasoning
    2. Cook the curry powder in oil and then add the meat and rest of the ingredients.

    My family tends to marinate the meat overnight and then cook it the next day.

    Unlike Indian curry dishes, Jamaicans tend to use a pre-spice blend which has a combination of the individual spices that are found in many south Asian cuisines and more.

    Like many dishes, some people like to add ingredients such as all-purpose seasoning, a hint of ginger and allspice (pimento berries) while others do not.

    The dish is usually served with white rice or rice and peas but you can go grain free by using Cauliflower Rice

    One Pot Spicy Chicken Riggies

    6 years ago, my then-roommate and good friend, Allie, asked me to make her something “spicy with chicken” for her birthday dinner. I wanted to make something that she’d never had before, and after scouring the web for inspiration, I became smitten with the idea of making Chicken Riggies. I’d never heard of them before stumbling across the delicious-sounding recipe, but they’re the signature dish of Utica, New York, and I’ve gotta tell you, those people know their stuff. Why this isn’t common all over the country, I’ll never understand.

    I wound up making the dish, which features chicken breast, rigatoni, and a hot cherry pepper and tomato cream sauce, and no one could get enough of it. My roommate loved it, my boyfriend loved it, and to say that I loved it might just be an understatement. I promised to make it again soon, and I really did want to, but cooking the chicken, boiling the pasta, and making the sauce just required so many dishes and too much time to do it on the regular. So I didn’t. Not for a long time.

    Finally, after 2 years, I decided that I had to give it a go again, but this time I’d make it easier… by doing everything in one pot. That’s right, one pot, without removing anything and “setting it aside”. I even cooked the pasta right in the sauce. I was expecting the worst, but guess what? It was even better this way. I know you don’t believe me, but just try it. Just do it. You’ll be amazed.

    The Spicy Chicken Riggies wound up being one of my favorite recipes I’ve ever made. Honestly. It was flavorful, filling, and it was so easy to make and clean up. My mom and brother were in love with the dish– my mom even said that it might be her favorite recipe that I’ve ever made and that I had to add it to our rotation. I froze leftovers for James and he agreed that they were “spectacular” after practically inhaling the entire Tupperware container I had stored them in. That’s after reheating the Chicken Riggies in the microwave, by the way. You know something is delicious after you can freeze it and reheat it in the microwave and it still tastes amazing.

    That was a few years ago, and since then, this recipe has consistently been one of the most popular on my blog and among my family and friends. I decided to make a video to show just how it’s done!

    I think one of the coolest things about this recipe is that the starch from cooking the pasta in the sauce acts almost like flour or cornstarch would, thickening the tomato and wine base and helping it reach the perfect consistency. The pasta doesn’t get mushy or stay hard either, but it does slightly absorb some of the flavors of the sauce, which makes it even tastier. I’m going to start experimenting with cooking noodles into sauces much more often after this major success!

    Serve this meal to a crowd or whip it up on a busy weeknight for your family. It’s so impressive and delicious that no one will believe that you made it all in just one pot.


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