Spicy Jerk Chicken Rice (Printable version)
Jerk-spiced chicken with fragrant coconut rice, bold Caribbean heat and fresh herbs in one pot.
# Ingredient list:
→ Meat & Marinade
01 - 1.3 pounds 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 scallions, 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 broth
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, 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. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to overnight for more pronounced flavor.
02 - Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade and sear 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 pan, add the chopped onion, diced bell peppers, and minced Scotch bonnet pepper. Sauté over medium heat until the vegetables are softened and fragrant, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, dried thyme, cinnamon, and bay leaf. Toast the rice and spices together for 1 minute, stirring constantly, until the grains are lightly coated and fragrant.
05 - Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
06 - Nestle the seared chicken thighs into the rice mixture. Cover tightly with a lid 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 the pan from heat and let it rest, covered, for 5 minutes. Discard the bay leaf. Fluff the rice with a fork, scatter the sliced scallions and chopped herbs over the top, and serve alongside fresh lime wedges.
# Expert Tips:
01 -
- The coconut milk and chicken stock create a rice so flavorful you will want to eat it on its own.
- It looks like you spent hours but the oven does most of the heavy lifting.
02 -
- Resist the urge to lift the lid while the rice simmers because every peek releases steam the rice needs to cook evenly.
- If your jerk seasoning contains sugar, watch the chicken closely during searing since sugary marinades burn faster than you expect.
03 -
- Marinate the chicken overnight in the refrigerator for a depth of flavor that turns a great dish into an unforgettable one.
- Full fat coconut milk makes a noticeable difference compared to light versions, so use the real thing when you can.