Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken thighs simmered with coconut rice, peppers and peas for a bold Caribbean dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons vegetable oil
04 - 1 tablespoon fresh lime juice
→ Rice & Vegetables
05 - 1 1/2 cups long-grain white rice (basmati or jasmine)
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 scotch bonnet or habanero pepper, seeded and minced (optional)
10 - 1 can (14 oz) coconut milk
11 - 1 cup chicken broth
12 - 1/2 cup frozen peas
13 - 2 spring onions, thinly sliced (for garnish)
14 - 1/4 cup fresh cilantro, chopped (for garnish)
→ Seasoning
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon ground allspice
17 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a mixing bowl, combine the chicken thighs, jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to ensure even coating. Let marinate at room temperature for at least 15 minutes, or refrigerate overnight for more pronounced flavor.
02 - Heat the remaining 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken thighs and sear until deeply golden on both sides, approximately 3 to 4 minutes per side. Transfer the chicken to a plate and set aside.
03 - In the same skillet, sauté the chopped onion, minced garlic, and diced red bell pepper for about 3 minutes until softened. If using the scotch bonnet or habanero pepper, add it now and cook for an additional minute.
04 - Stir the rice, dried thyme, and ground allspice into the vegetable mixture. Cook for 1 minute, stirring constantly to coat each grain in the seasoned oil.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir well to combine and bring the mixture to a gentle simmer.
06 - Nestle the seared chicken thighs into the rice mixture. Cover with a tight-fitting lid, reduce heat to low, and cook for 18 to 20 minutes until the rice is tender and the liquid has been fully absorbed.
07 - Remove the lid, scatter the frozen peas over the rice, and cook uncovered for 3 to 4 minutes until the peas are warmed through and the rice is fluffy.
08 - Plate the chicken over the rice and garnish generously with sliced spring onions and fresh cilantro. Serve immediately while hot.
# Expert Tips:
01 -
- One pan does all the heavy lifting, which means cleanup is almost embarrassingly easy.
- The coconut milk soaks into every grain of rice and makes it taste like you spent hours when you barely lifted a finger.
02 -
- Do not skip browning the chicken because that caramelized crust is where half the flavor lives and the pan drippings season the entire pot of rice.
- Resist the urge to lift the lid and peek during the eighteen minute simmer because every time you do, you let steam escape and the rice will not cook evenly.
03 -
- Shake the can of coconut milk vigorously before opening because the cream and water often separate, and you want both in your pot for the richest result.
- Let the finished dish rest off the heat for two minutes before serving because the rice continues to absorb flavor and settles into the perfect texture.