Spicy Jerk Chicken Rice (Printable Version)
Jerk-spiced chicken thighs over fragrant coconut rice with Caribbean aromatics and fresh herbs.
# What You'll Need:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons olive oil
04 - 2 tablespoons lime juice
05 - 2 garlic cloves, minced
→ Vegetables
06 - 1 medium onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 spring onions, sliced
10 - 1 Scotch bonnet chili, seeded and finely chopped (optional for extra heat)
→ Rice & Liquids
11 - 1½ cups long-grain rice (basmati or jasmine), rinsed
12 - 2½ cups chicken stock
13 - ⅔ cup coconut milk
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1½ teaspoons ground allspice
16 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
17 - ½ teaspoon ground cinnamon
18 - Salt and black pepper, to taste
→ Garnishes
19 - Fresh cilantro or parsley, chopped
20 - Lime wedges
# How To Make It:
01 - In a large bowl, whisk together the jerk seasoning, olive oil, lime juice, and minced garlic. Add the chicken thighs and toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for more pronounced flavor.
02 - Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade and sear for 2 to 3 minutes per side until a golden-brown crust forms. Transfer to a plate and set aside — the chicken will finish cooking in the rice.
03 - In the same pan, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables soften and become fragrant, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Toast the rice and spices together for 1 minute, stirring constantly, until the grains are lightly coated and fragrant.
05 - Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
06 - Nestle the seared chicken thighs into the rice mixture. Cover tightly with a lid and cook over low heat for 25 to 30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
07 - Remove the pan from heat and let it rest, covered, for 5 minutes to allow the rice to steam and fluff. Discard the bay leaf.
08 - Fluff the rice with a fork, scatter the sliced spring onions and chopped herbs over the top, and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The coconut milk braises the rice into something creamy and fragrant without any dairy.
- It all happens in one pan, which means cleanup is almost embarrassingly easy.
02 -
- Do not skip the resting step because the rice continues to absorb liquid and the flavors settle into something far more cohesive.
- If you lift the lid repeatedly during cooking the steam escapes and the rice will not cook evenly.
03 -
- Pat the chicken dry before searing because moisture is the enemy of a good crust.
- Full fat coconut milk gives the richest result so do not reach for the light version unless you must.