One Pot Caribbean Chicken

One Pot Caribbean Chicken

This is a really simple one pot dinner which is so handy if you don’t have time to be doing lots of cooking. This dinner can work with chicken thighs or legs: whichever you prefer. The recipe involves frying and then cooking in the oven so either use a pan that’s safe for both or fry off then transfer to an oven safe dish!


  • 6 chicken legs or thighs
  • Roughly 2/3 tbsp Caribbean spice blend for marinade Olive oil
  • 350g rice
  • 1 x 44g tin kidney beans (drained and rinsed) Handful of peas and sweetcorn
  • 1 x 400g tin coconut milk
  • 1/2 litre of low salt chicken stock or boiling water Half a leek or onion
  • 2 garlic cloves
  • 1 tsp dried thyme
  • 1tsp paprika
  • 1tbsp Baby Spice Kitchen Caribbean blend for rice Handful of spinach (optional)


  1. Preheat oven to 180C/350F
  2. Generously coat your chicken in 2 tbsp Baby Spice Kitchen Caribbean blend and 1 tbsp of olive oil adding more of both, if needed.
  3. Turn a pan onto high and start to fry off your chicken, pour any left over marinade on top the chicken.
  4. Make sure to regularly turn the chicken as you don’t want it to burn, you’re just frying off each side for a couple of minutes.
  5. While your chicken is frying chop your onion or leek and your garlic, drain and rinse your kidney beans.
  6. Once each side of the chicken has been done for a few mins take it off and place on a plate - they won’t be cooked fully yet!
  7. In the same pan fry your onions and garlic for a minute so they soften then add in the rest of the ingredients besides the chicken.
  8. Now either place your chicken on top and pop in the oven or pour into an oven safe dish and place the chicken on top.
  9. Pop this in the oven for 35mins or until the chicken and rice is thoroughly cooked.
  10. Enjoy served on top of a bed of spinach!