Spicy Jerk Chicken Rice (Print Version)
Jerk-spiced chicken simmered with fragrant coconut rice, bell peppers, and peas in one pot.
# 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 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 Cook:
01 - In a mixing bowl, combine the chicken thighs, jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to ensure even coating. Allow to marinate for 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 deeply browned. Transfer to a plate and set aside; the chicken 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. 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 about 1 minute, stirring continuously to coat each grain in the aromatic oils.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir gently to combine and bring the mixture to a gentle simmer.
06 - Nestle the seared chicken thighs into the rice mixture. Cover with a tight-fitting lid, reduce the heat to low, and cook for 18 to 20 minutes until the rice is tender and the liquid has been fully absorbed.
07 - Remove the lid and scatter the frozen peas over the rice. Continue cooking uncovered for 3 to 4 minutes until the peas are warmed through and the rice is fluffy.
08 - Garnish with sliced spring onions and freshly chopped cilantro. Serve immediately while hot, accompanied by lime wedges if desired.
# Expert Advice:
01 -
- The coconut milk rice cooks right in the same pan as the chicken, which means every grain absorbs those bold, spiced juices.
- It looks like you spent hours making it, but the whole thing comes together in under an hour with one pot.
02 -
- Do not skip browning the chicken first, because that caramelized layer on the outside is where half the flavor lives and it also flavors the rice as it simmers.
- Resist the urge to lift the lid and stir while the rice cooks, because every peek releases steam the rice needs to absorb the liquid properly.
03 -
- Shake the can of coconut milk vigorously before opening, because the cream and water often separate and you want both fully blended for even cooking.
- Let the finished dish rest off the heat for two to three minutes before serving, because this lets the rice settle and firm up so it scoops cleanly onto the plate.