Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken thighs simmered with fragrant coconut rice and bold Caribbean seasonings in one pot.
# What You'll Need:
→ 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 yellow onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 spring onions, thinly sliced
10 - 1 Scotch bonnet pepper, seeded and finely minced (optional)
→ Rice & Liquids
11 - 1½ cups long-grain white rice (basmati or jasmine), rinsed
12 - 2½ cups chicken stock
13 - ⅔ cup full-fat 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 - Kosher salt and freshly ground black pepper, to taste
→ Garnishes
19 - Fresh cilantro or flat-leaf parsley, roughly chopped
20 - Lime wedges for serving
# Directions:
01 - In a large mixing bowl, whisk together the jerk seasoning, olive oil, lime juice, and minced garlic until well combined. Add the chicken thighs and turn to coat evenly. Allow to marinate at room temperature for at least 15 minutes, or refrigerate overnight for more pronounced flavor.
02 - Set a large skillet or Dutch oven over medium-high heat. Working in batches if needed, sear the marinated chicken thighs for 2 to 3 minutes per side until a deep golden crust forms. Transfer to a plate and set aside — the chicken will finish cooking in the rice.
03 - In the same skillet, add the chopped onion, diced bell peppers, and minced Scotch bonnet pepper. Sauté over medium heat for about 4 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
04 - Stir the rinsed rice into the vegetable mixture along with the ground allspice, dried thyme, cinnamon, and bay leaf. Toast for 1 minute, stirring constantly, until the grains are lightly coated and the spices are fragrant.
05 - Pour in the chicken stock and coconut milk, stirring gently to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
06 - Nestle the browned chicken thighs into the rice in a single layer. Cover tightly with a lid and cook over low heat for 25 to 30 minutes, or until the rice is tender and the chicken registers an internal temperature of 165°F.
07 - Remove the skillet from heat and let it rest, covered, for 5 minutes to allow the rice to steam and flavors to settle. Discard the bay leaf.
08 - Fluff the rice gently with a fork, scatter the sliced spring onions and chopped herbs over the top, and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The coconut milk makes the rice so creamy and fragrant you will want to eat it on its own.
- Everything cooks in one pan, which means less washing up and more time to enjoy the evening.
- That jerk marinade works overnight, so you can prep ahead and feel like a genius the next day.
02 -
- Lifting the lid during the simmer releases steam the rice needs, so resist the urge to peek until the time is up.
- Scotch bonnet chili oil lingers on your fingers for hours, so wash your hands thoroughly before touching your face.
03 -
- Pat the chicken thighs dry before marinating so the seasoning actually adheres instead of sliding off on wet skin.
- The coconut milk fat layer on top of the can is your friend, so stir it in rather than skimming it off.