Spicy Jerk Chicken Rice (Print version)
Jerk-spiced chicken thighs cooked with fragrant coconut rice, bell peppers, and warming Caribbean spices.
# What goes in:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
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 dried 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
# Cooking steps:
01 - In a large bowl, whisk together 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 at room temperature, or refrigerate 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 golden-brown crust forms. Transfer to a plate and set aside; the chicken will finish cooking in the rice.
03 - In the same skillet, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables soften, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Toast for 1 minute, stirring constantly, until the grains are lightly coated and fragrant.
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 seared 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, scatter the spring onions and fresh herbs over the top, and serve accompanied by lime wedges.
# Tips from flavorandfeast:
01 -
- The coconut milk and chicken stock combination creates a rice so flavorful you will want to eat it plain straight from the pot.
- Everything cooks in one pan, which means the chicken juices soak right into the rice while you barely lift a finger.
02 -
- Resist the urge to lift the lid during the simmer because every peek releases steam the rice needs to cook properly.
- The Scotch bonnet carries serious heat so wear gloves while handling it and wash your hands thoroughly before touching your face.
03 -
- If you have time to marinate the chicken overnight the depth of flavor will increase dramatically and you will taste the difference in every bite.
- Toasting the dry rice with the spices for that one minute before adding liquid is the step most people skip and the one that elevates this from a weeknight throw together to something truly memorable.