Caribbean Jerk Chicken Rice (Print Version)
# Ingredients:
→ Jerk Chicken
01 -
5-6 chicken thighs (2½-3 pounds)
02 -
1½ tsp salt
03 -
½ tsp chicken bouillon (optional)
04 -
1-2 tbsp jerk seasoning
→ Rice Base
05 -
½ a diced medium onion
06 -
2 small bay leaves
07 -
4 tbsp canola oil
08 -
2 garlic cloves, finely chopped
09 -
1 fresh thyme sprig (or 1 tsp dried)
10 -
2 cups of long-grain rice, uncooked
→ Liquid and Seasonings
11 -
15.5 oz can of rinsed kidney beans
12 -
Salt and black pepper (adjust to taste)
13 -
1 small scotch bonnet pepper (optional)
14 -
1 tsp bouillon for chicken (optional)
15 -
1 tsp white pepper powder
16 -
1 tsp paprika (optional)
17 -
13.5 oz can of coconut milk
18 -
2 to 2¼ cups chicken stock or water
19 -
1½-2 tsp jerk or Creole seasoning
20 -
Chopped green onions, for topping (optional)
# Instructions:
01 -
Set your oven to 350°F (177°C) and let it warm up.
02 -
Clean chicken thighs, dry them well, cut slits along the bone, and rub with jerk seasoning, salt, and bouillon powder.
03 -
In an oven-friendly pot, heat 2 tablespoons of oil and sear the chicken for about 3 minutes per side. Take out the chicken and clean any leftover bits in the pot.
04 -
Use the extra oil to gently cook the garlic, onion, thyme, and bay leaf until soft for 2-3 minutes.
05 -
Add beans, rice, coconut milk, broth, and all your seasonings to the pot. Put the chicken back in, bring to a boil, then transfer to the oven for 30-35 minutes uncovered.
06 -
Let the dish cool a bit, sprinkle with green onions if you like, and enjoy.
# Notes:
01 -
Swap out jerk seasoning for taco or Creole seasoning if preferred
02 -
Washing the rice will make it fluffier after cooking
03 -
Cook chicken to 165°F for safe consumption