Spicy Jerk Chicken Rice (Printable Version)
Bold Caribbean jerk chicken with fragrant coconut rice, peppers, and warming spices in one satisfying pot.
# Ingredient List:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 2 garlic cloves, minced
→ Vegetables
06 - 1 medium onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 spring onions, sliced
10 - 1 Scotch bonnet chili, seeded and finely chopped (optional)
→ Rice & Liquids
11 - 1½ cups long-grain rice (basmati or jasmine), rinsed
12 - 2½ cups chicken stock
13 - ⅔ cup coconut milk
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1½ teaspoons ground allspice
16 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
17 - ½ teaspoon ground cinnamon
18 - Salt and black pepper, to taste
→ Garnishes
19 - Fresh cilantro or parsley, chopped
20 - Lime wedges
# How to Make:
01 - In a large mixing bowl, whisk together jerk seasoning, olive oil, lime juice, and minced garlic. Add chicken thighs and coat evenly. Allow to marinate for at least 15 minutes, or refrigerate overnight for more pronounced flavor.
02 - Heat a large skillet or Dutch oven over medium-high heat. Sear the marinated chicken thighs for 2 to 3 minutes per side until a golden-brown crust forms. Transfer to a plate and set aside; the chicken will finish cooking with the rice.
03 - In the same skillet, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables soften, approximately 4 minutes.
04 - Stir in the rinsed rice, ground allspice, dried thyme, cinnamon, and bay leaf. Toast the mixture for 1 minute, stirring constantly to coat the grains in the spices.
05 - Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
06 - Nestle the seared chicken thighs into the rice mixture. Cover tightly and cook over low heat for 25 to 30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
07 - Remove from heat and let stand, covered, for 5 minutes. Discard the bay leaf. Fluff the rice with a fork, scatter the spring onions and fresh herbs over the top, and serve alongside lime wedges.
# Expert Tips:
01 -
- The coconut milk makes the rice impossibly creamy without needing any dairy or heavy sauces.
- Its a complete one pot meal, which means barely any cleanup on a night when you just want to eat and relax.
02 -
- Lifting the lid during the simmer lets steam escape and you will end up with undercooked rice, so be patient and trust the process.
- If your jerk seasoning contains salt, go easy on additional seasoning until the very end when you can taste and adjust.
03 -
- Pat the chicken dry before searing so you get a real crust instead of steamed, pale skin.
- Full fat coconut milk from a can gives the creamiest result, the carton kind is too thin and will leave the rice tasting watered down.