Spicy Jerk Chicken Rice (Printable version)
Jerk-spiced chicken simmered with coconut rice, bell peppers, and warm Caribbean spices in a hearty one-pot dish.
# What you need:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning (store-bought or homemade)
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 ground 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:
01 - In a large bowl, combine the 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 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 until the vegetables soften, about 4 minutes, scraping up any browned bits from the bottom.
04 - Stir in the rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Toast for 1 minute, stirring constantly, until the spices are fragrant and the grains are lightly coated.
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 reaches an internal temperature of 165°F.
07 - Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaf. Fluff the rice with a fork, sprinkle with sliced spring onions and fresh herbs, and serve with lime wedges alongside.
# Expert Advice:
01 -
- The coconut milk in the rice makes it outrageously creamy without any dairy, which surprised me the first time I tried it.
- You get that slow cooked depth of flavor in about an hour, which feels like a small miracle on a weeknight.
02 -
- I once lifted the lid to check on the rice every five minutes and ended up with crunchy, undercooked grains because all the steam escaped, so trust the process and keep it covered.
- Letting the dish rest those final 5 minutes off the heat is what transforms the rice from slightly wet to perfectly fluffy, and skipping it is the most common mistake.
03 -
- Pat the chicken completely dry before adding the marinade because excess moisture is the enemy of a good sear, and a good sear is where half the flavor lives.
- Full fat coconut milk is not the place to cut calories in this recipe, the low fat version breaks and leaves you with a greasy, thin sauce instead of something rich and cohesive.