Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken thighs simmered with fragrant coconut rice, bell peppers, and peas in one pot.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons vegetable oil, divided
04 - 1 tablespoon fresh lime juice
→ Rice & Vegetables
05 - 1 1/2 cups long-grain white 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)
10 - 1 can (14 oz) coconut milk
11 - 1 cup chicken broth
12 - 1/2 cup frozen peas
13 - 2 spring onions, thinly 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 Steps:
01 - In a mixing bowl, combine the chicken thighs with jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to coat all pieces evenly. Allow to marinate at room temperature for at least 15 minutes, or refrigerate overnight for more intense flavor penetration.
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 golden brown. Transfer the chicken to a plate and set aside — it will finish cooking in the rice.
03 - In the same pan with the rendered fond, sauté the chopped onion, minced garlic, and diced red bell pepper for about 3 minutes until softened and fragrant. Add the minced scotch bonnet or habanero pepper, if using, and cook for an additional minute.
04 - Stir in the long-grain rice along with the dried thyme and ground allspice. Cook for 1 minute, stirring continuously, until each grain is evenly coated and lightly toasted.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir 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 all the liquid has been absorbed.
07 - Remove the lid and scatter the frozen peas over the surface. Cook uncovered for 3 to 4 minutes until the peas are warmed through and the rice is fluffy.
08 - Fluff the rice with a fork and garnish with sliced spring onions and freshly chopped cilantro. Serve immediately while hot.
# Helpful Tips:
01 -
- The coconut milk rice cooks right alongside the chicken, soaking up every bit of spice and creating a one pot meal that tastes like far more effort than it actually takes.
- You can dial the scotch bonnet heat up or down depending on who is sitting at your table, making it friendly for both thrill seekers and cautious eaters.
02 -
- Resist the urge to lift the lid during those eighteen minutes of covered cooking because every peek releases steam that the rice needs to cook evenly.
- If your coconut milk has separated in the can, shake it vigorously or whisk it before pouring so the rice cooks in a smooth liquid rather than a layer of water topped with coconut cream.
03 -
- Pat the chicken thighs dry before adding the marinade because excess moisture prevents that gorgeous sear and leaves you boiling instead of browning.
- A squeeze of fresh lime juice over each bowl right before serving wakes up every flavor on the plate and adds a brightness that makes the whole dish sing.