Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken thighs simmered in fragrant coconut rice with peppers and peas for a bold Caribbean meal.
# What You'll 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 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, 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
# Directions:
01 - In a mixing bowl, combine the chicken thighs, jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to coat evenly. Allow the chicken to marinate at room temperature for at least 15 minutes, 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 deep 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 approximately 3 minutes until softened. If using the scotch bonnet or habanero pepper, add it now and cook for an additional minute, stirring constantly.
04 - Add the rice, dried thyme, and ground allspice to the pan. Stir continuously for about 1 minute to coat each grain in the aromatic base and lightly toast the rice.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir well to combine, then bring the mixture 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 all the liquid has been absorbed.
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.
08 - Transfer to a serving platter and garnish generously with sliced spring onions and freshly chopped cilantro. Serve immediately while hot.
# Expert Advice:
01 -
- The rice cooks right in the same pan as the chicken, soaking up every bit of that spiced coconut goodness so nothing gets lost.
- It delivers genuine Caribbean depth without requiring a pantry full of obscure ingredients you will never use again.
02 -
- Resist the urge to lift the lid and stir while the rice is cooking, every peek releases steam and that steam is what makes the rice fluffy instead of sticky and clumpy.
- The chicken will not be fully cooked through after searing and that is intentional, it finishes gently in the coconut broth which keeps it incredibly tender.
03 -
- Toast your jerk seasoning in the dry pan for thirty seconds before adding the chicken marinade to bloom the spices and intensify their flavor dramatically.
- If your coconut milk has separated into a thick cream layer at the top of the can, that is the good stuff, scoop it out first and let it melt into the hot pan before adding the thinner liquid.