Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken simmered with coconut rice, peppers, and peas for a bold Caribbean meal.
# What You 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
# How to Make It:
01 - In a mixing bowl, combine the chicken thighs with jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or cover and 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; it will finish cooking in the rice.
03 - In the same skillet, sauté the chopped onion, minced garlic, and diced red bell pepper over medium heat for about 3 minutes until softened and fragrant. If using the scotch bonnet or habanero pepper, add it now and cook for an additional minute.
04 - Stir the rice into the vegetable mixture along with the dried thyme and ground allspice. Cook for 1 minute, stirring constantly to coat each grain with the seasoned oil.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir well to combine, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer.
06 - Nestle the seared chicken thighs into the rice mixture. Cover tightly with a lid and reduce the heat to low. Cook for 18 to 20 minutes until the rice is tender and has absorbed all the liquid.
07 - Remove the lid and scatter the frozen peas over the rice. Cook uncovered for 3 to 4 minutes until the peas are warmed through and the rice is fluffy.
08 - Fluff the rice with a fork and garnish with sliced spring onions and freshly chopped cilantro. Serve immediately while hot.
# Expert Tips:
01 -
- The coconut milk creates an incredibly rich, creamy rice that absorbs all those aromatic spices while it cooks together with the chicken
- Everything happens in one pan, which means maximum flavor and minimum cleanup
02 -
- Resist the urge to lift the lid while the rice simmers, or you will release the steam that cooks it evenly
- The chicken will finish cooking in the rice, so do not worry when it is still slightly pink after searing
03 -
- Rinse your rice until the water runs clear to prevent gummy results
- Let the dish rest covered for 5 minutes before serving to allow the rice to settle