Spicy Jerk Chicken Rice (Printable)
Bold Caribbean jerk chicken with fragrant coconut rice, peppers and peas in one pot.
# What You'll 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 - 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
14 - ¼ cup fresh cilantro, chopped
→ Seasoning
15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground allspice
17 - Salt and black pepper to taste
# Directions:
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. Let marinate at room temperature for at least 15 minutes, 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 deeply golden brown. Transfer to a plate and set aside; the chicken 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 1 additional minute, stirring constantly.
04 - Stir the rice into the aromatics along with the dried thyme and ground allspice. Cook for 1 minute, stirring continuously to coat each grain in the seasoned oil.
05 - Pour in the coconut milk and chicken broth. Season with salt and black pepper. 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 simmering rice. Cover tightly with a lid, reduce heat to low, and cook for 18 to 20 minutes until the rice is tender and all liquid has been absorbed.
07 - Remove the lid, scatter the frozen peas over the rice, and 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 fresh cilantro, and serve hot with lime wedges on the side.
# Helpful Tips:
01 -
- The coconut milk makes the rice so creamy and fragrant that you will want to eat it on its own straight from the pan.
- It looks like you spent hours on it, but most of the cooking time is hands off while the rice steams and the chicken finishes in all those beautiful juices.
02 -
- Do not skip browning the chicken first because that fond on the bottom of the pan is where half the flavor in your rice comes from.
- Keep the lid on tight during the steaming step because every time you peek, you lose steam and the rice cooks unevenly.
03 -
- If you have time to marinate the chicken overnight, the flavor penetrates so deeply that every bite tastes like it came from a professional kitchen.
- A heavy bottomed Dutch oven is the best vessel for this dish because it distributes heat evenly and holds moisture like a dream.