Spicy Jerk Chicken Rice (Printable version)
Jerk-spiced chicken with fragrant coconut rice, bell peppers, and Caribbean seasonings in one hearty pot.
# What you need:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 2 garlic cloves, minced
→ Vegetables
06 - 1 medium yellow onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 spring onions, sliced
10 - 1 Scotch bonnet pepper, seeded and finely minced (adjust for heat preference)
→ Rice & Liquids
11 - 1½ cups long-grain white rice (basmati or jasmine), rinsed and drained
12 - 2½ cups chicken stock
13 - ⅔ cup full-fat 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 - Kosher salt and freshly ground black pepper, to taste
→ Garnishes
19 - Fresh cilantro or flat-leaf parsley, roughly chopped
20 - Lime wedges for serving
# How to make it:
01 - In a large mixing bowl, whisk together the jerk seasoning, olive oil, lime juice, and minced garlic until well combined. Add the chicken thighs and turn to coat evenly. Cover and refrigerate for at least 15 minutes, or up to overnight for more pronounced flavor.
02 - Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and sear for 2 to 3 minutes per side until a deep golden-brown crust forms. Transfer to a plate and set aside. The chicken will finish cooking in the rice.
03 - In the same pan over medium heat, add the chopped onion, diced bell peppers, and minced Scotch bonnet pepper. Sauté for approximately 4 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
04 - Stir in the rinsed rice, ground allspice, dried thyme, cinnamon, and bay leaf. Continue to cook for 1 minute, tossing gently, to toast the grains and bloom the spices.
05 - Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
06 - Nestle the seared chicken thighs into the rice mixture, pressing them slightly into the liquid. Cover tightly with a lid and cook over low heat for 25 to 30 minutes, or 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 absorb any remaining liquid. Discard the bay leaf.
08 - Fluff the rice gently with a fork, scatter the sliced spring onions and chopped fresh herbs over the top, and serve immediately alongside lime wedges.
# Expert tips:
01 -
- The coconut milk makes the rice incredibly creamy without needing any dairy.
- It all cooks in one pan, which means cleanup is almost effortless.
- You control the heat level, so it works for spice lovers and cautious eaters alike.
02 -
- Do not skip the resting step because the rice continues to absorb liquid and will be undercooked if you uncover it too early.
- Resist the urge to lift the lid and stir during the simmering phase because each peek releases steam the rice needs.
03 -
- Marinate the chicken overnight in the refrigerator and the depth of flavor will make you wonder why you ever did it any other way.
- Toast the dry spices in the pan for that extra minute before adding liquid because the bloom transforms them from dusty to vibrant.