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Jerk Chicken Casserole

Our Jerk Chicken Casserole is a bold and flavorful dish featuring spiced, seared chicken thighs baked with tender sweet potatoes and black beans in a tangy honey-lime sauce. Served over fluffy white rice and garnished with fresh green onions, this casserole brings a delicious balance of heat, sweetness, and zest for a satisfying Caribbean-inspired meal.

1 hour

Prep Time

1 hour

Total Time

1 hour

Servings

4

Ingredients

Pantry

  • 1 tbs Jerk Seasoning

  • 3 tbs Honey

  • 2 Limes

  • 1 tbs Cornstarch

  • 1 15-oz can Black Beans

  • 2 Sweet Potatoes

  • 2 cups White Rice

Fridge and Freezer

  • 4 Boneless Skinless Chicken Thighs, thawed

  • 1 bunch Green Onions

Directions

  1. Wash hands with soap and water. Heat oven to 375°F. Grease an 8-inch baking dish. Wash, peel, and cube the sweet potatoes. Wash the green onions, remove the root ends, and slice. Wash, dry, and halve the limes. Open and drain the can of black beans.

  2. Cook rice using a rice cooker or the video.

  3. Heat a little oil in a large skillet over medium-high heat. Rub jerk seasoning on all sides of chicken (always wash hands before and after handling raw chicken). Cook chicken in oil 2 to 3 minutes per side, until brown, remove from heat.

  4. In a baking dish, layer black beans and sweet potato. Top with browned chicken. Juice the limes into a small bowl, then stir in 3 packets of honey and cornstarch; add to the skillet. Heat to boiling, stirring constantly. Pour over chicken in a baking dish.

  5. Bake for 35 to 45 minutes or until the chicken is done. and sweet potatoes are fork tender.

  6. Serve chicken and vegetables over rice, sprinkled with green onions. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*The USDA recommends cooking chicken to an internal temperature of 165 degrees.

<ul><li>See how to slice green onions here: https://www.youtube.com/watch?v=q2-tEIhsIvQ</li></ul>

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