Spicy Jerk Chicken Rice (Print version)
Jerk-spiced chicken thighs simmered in fragrant coconut rice with peppers and peas for a bold Caribbean meal.
# Ingredient List:
→ 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 - 1½ 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 - ½ cup frozen peas
13 - 2 spring onions, thinly sliced (for garnish)
14 - ¼ cup fresh cilantro, chopped (for garnish)
→ Seasoning
15 - 1 teaspoon dried thyme
16 - ½ 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 to coat evenly and let marinate for at least 15 minutes at room temperature, or refrigerate overnight for deeper flavor penetration.
02 - Heat the remaining 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the marinated chicken thighs for 3 to 4 minutes per side until a golden-brown crust forms. 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 for about 3 minutes until softened. Add the minced scotch bonnet or habanero pepper, if using, and cook for an additional minute until fragrant.
04 - Stir in the long-grain rice along with the dried thyme and ground allspice. 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, then stir to combine. Bring the mixture to a gentle simmer.
06 - Nestle the seared chicken thighs into the rice mixture. Cover tightly with a lid, reduce the 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 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. Fluff gently with a fork.
08 - Transfer to a serving platter, garnish with sliced spring onions and freshly chopped cilantro, and serve immediately while hot.
# Expert Advice:
01 -
- The coconut milk rice absorbs all those incredible jerk spices, creating layers of flavor in every single bite
- Everything cooks in one pan, meaning less cleanup and more time enjoying the meal with people you love
02 -
- Resist the urge to stir the rice while it simmers, or you will end up with gummy starch instead of separate grains
- Let the pan rest covered for 5 minutes after cooking, before fluffing with a fork
03 -
- If the rice is still crunchy after the liquid has absorbed, add a splash of water, cover, and cook for 5 more minutes
- Leftovers reheat beautifully with a splash of water to loosen the rice