Caribbean Jerk Chicken with Rice (Print Version)
# Ingredients:
→ Jerk Chicken
01 -
5-6 chicken thighs, weighing about 2½-3 pounds total
02 -
1½ teaspoons of salt to season
03 -
Jerk seasoning, 1-2 tablespoons (adjust to taste)
04 -
Optional: ½ teaspoon of chicken bouillon powder
→ Rice Base
05 -
Half a medium onion, finely chopped
06 -
2 garlic cloves, minced
07 -
4 tablespoons of canola oil
08 -
One sprig of fresh thyme (or swap for 1 teaspoon dried)
09 -
2 little bay leaves
10 -
2 cups of uncooked long-grain rice
→ Liquid and Seasonings
11 -
1 can (15.5 oz) red kidney beans—drain and rinse them
12 -
13.5 oz can of coconut milk
13 -
2-2¼ cups chicken broth (or water works too!)
14 -
Creole or jerk seasoning, 1½-2 teaspoons
15 -
Optional: Add 1 teaspoon paprika
16 -
Salt and pepper for flavor adjustment
17 -
White pepper—1 teaspoon worth
18 -
Optional: Toss in a whole scotch bonnet pepper
19 -
Green onion for garnishing, if you'd like
20 -
Optional: Another teaspoon of chicken bouillon powder
# Instructions:
01 -
Heat the oven up to 350°F (177°C).
02 -
Rinse the chicken thighs and dry them with a paper towel. Slice shallow cuts near the bone (about ½-inch deep) and season using jerk seasoning, salt, and the bouillon powder.
03 -
In a big, oven-ready pot, warm 2 tablespoons of oil and lightly sear the chicken for about 3 minutes per side. Take the chicken out and set to rest. Wipe clean the pot.
04 -
Toss onion, garlic, thyme, and bay leaf into the pot with the remaining oil. Cook till softened, 2-3 minutes.
05 -
Stir in the rice, beans, broth, coconut milk, and seasonings. Add the chicken back in. Bring it all to a boil, then transfer into the oven to bake, uncovered, for 30-35 minutes.
06 -
Let the dish cool down a bit. Garnish with green onion if you want before serving.
# Notes:
01 -
Creole or taco seasoning can stand in for jerk seasoning.
02 -
Remember to give your rice a rinse for extra fluffiness.
03 -
Make sure your chicken reaches 165°F inside for safety.