Spicy Jerk Chicken Rice (Printable Version)
Jerk-spiced chicken thighs simmered in fragrant coconut rice with peppers and peas for a bold Caribbean dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning (store-bought or homemade)
03 - 2 tablespoons vegetable oil
04 - 1 tablespoon fresh lime juice
→ Rice & Vegetables
05 - 1 1/2 cups long-grain 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, for extra heat)
10 - 1 can (14 oz) coconut milk
11 - 1 cup chicken broth
12 - 1/2 cup frozen peas
13 - 2 spring onions, 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 ensure even coating. Allow to marinate at least 15 minutes at room temperature, or 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. Sear the marinated chicken thighs for 3 to 4 minutes per side until a golden-brown crust develops. Transfer the chicken to a plate and set aside; it will finish cooking in the rice.
03 - In the same pan, cook 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, stirring constantly.
04 - Stir the rice, dried thyme, and ground allspice into the vegetable mixture. Cook for 1 minute, stirring continuously 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, then bring the liquid to a gentle simmer.
06 - Nestle the browned 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 surface. Continue cooking uncovered for 3 to 4 minutes until the peas are warmed through and the rice is fluffy. Fluff gently with a fork before serving.
08 - Top with sliced spring onions and freshly chopped cilantro. Serve immediately while hot, accompanied by lime wedges on the side.
# Expert Advice:
01 -
- That coconut milk rice soaks up every bit of spiced chicken juices and becomes almost dessert level creamy.
- It is a full meal in one pot, which means almost no dishes and zero stress about timing sides.
02 -
- Resist the urge to lift the lid during the braising step because every peek releases steam and the rice needs that trapped moisture to cook properly.
- Do not skip searing the chicken first because that brown crust dissolves into the rice and creates a flavor you simply cannot get otherwise.
03 -
- Marinate the chicken the night before because the difference between fifteen minutes and overnight is the difference between good and unforgettable.
- Use full fat coconut milk and do not skimp on it because the low fat version will leave your rice tasting thin and sad.