Jerk Chicken with Rice (Print Version)
# Ingredients:
→ Jerk Chicken
01 -
Approximately 5-6 chicken thighs, about 2½-3 pounds total
02 -
Season with 1½ teaspoons of salt
03 -
1-2 tablespoons of jerk spice mix (adjust to your preference)
04 -
Optional: Add ½ teaspoon chicken bouillon powder
→ Rice Mix
05 -
Half an onion, chopped small
06 -
2 cloves of garlic, finely minced
07 -
4 tablespoons cooking oil (canola recommended)
08 -
A sprig of thyme (fresh, or 1 teaspoon dried)
09 -
2 small bay leaves
10 -
2 cups uncooked rice, long-grain preferably
→ Liquids and Spices
11 -
One can (15.5 oz) red kidney beans—drained and rinsed
12 -
One can (13.5 oz) coconut milk
13 -
2-2¼ cups of chicken stock (or water works too)
14 -
1½-2 teaspoons of jerk or Creole spice blend
15 -
Optional: Stir in 1 teaspoon of paprika
16 -
Salt and pepper to your taste
17 -
1 teaspoon of ground white pepper
18 -
Optional: Add a whole scotch bonnet chili
19 -
Green onions for a sprinkle, if desired
20 -
Optional: Another teaspoon of bouillon powder
# Instructions:
01 -
Get your oven going at 350°F (177°C).
02 -
Give the chicken thighs a rinse and pat dry. Make shallow cuts, about ½-inch deep, along the bone. Rub in salt, jerk spice, and bouillon powder for flavor.
03 -
Pour 2 tablespoons of oil into a large ovenproof pot. Brown each chicken piece for 3 minutes on each side, then set it aside to rest. Wipe the pot clean.
04 -
Toss garlic, onion, bay leaves, and thyme into the pot along with the leftover oil. Sauté for 2-3 minutes until softened.
05 -
Mix up the rice, beans, coconut milk, broth, and seasonings in the pot. Place the chicken on top. Let it come to a boil, then move to the oven uncovered for 30-35 minutes.
06 -
Let it sit for a few minutes before digging in. Sprinkle green onion on top if you'd like.
# Notes:
01 -
If you're out of jerk seasoning, Creole or taco seasoning gets the job done.
02 -
Washing your rice helps it cook up fluffier.
03 -
Make sure the chicken reaches 165°F internally for safety.