Spicy Jerk Chicken Rice (Printable Version)
Bold Caribbean jerk chicken paired with fragrant coconut-infused rice, peppers, and warming spices for a satisfying one-pot meal.
# 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 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 for extra heat)
→ 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
# Directions:
01 - In a large mixing bowl, combine jerk seasoning, olive oil, lime juice, and minced garlic. Add the chicken thighs and toss to coat evenly. Let 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. Remove from the pan and set aside — the chicken will finish cooking with the rice.
03 - In the same pan, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables have softened, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Toast the rice and spices together for 1 minute, stirring constantly to coat the grains evenly.
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 browned 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 is cooked through (internal temperature of 165°F).
07 - Remove the pan from heat and let it rest, covered, for 5 minutes. Discard the bay leaf.
08 - Fluff the rice with a fork, scatter the spring onions and fresh herbs over the top, and serve immediately with lime wedges on the side.
# Quick Tips:
01 -
- The coconut milk makes the rice outrageously creamy without any dairy at all.
- It is a complete one pot meal, which means barely any dishes to wash afterwards.
- You probably have most of the spices sitting in your cabinet right now.
02 -
- If you lift the lid too often during the simmer, steam escapes and the rice will not cook evenly, so resist the urge to peek.
- Letting the finished dish rest those extra 5 minutes is the difference between perfect fluffy rice and a wet sticky mess.
03 -
- Pat the chicken thighs completely dry before marinating so the seasoning actually adheres instead of sliding off wet skin.
- Toasting the dry rice in the spices for that one minute is a small step that creates an enormous difference in the final flavor.