Spicy Jerk Chicken Rice (Printer-friendly)
Jerk-spiced chicken simmered with coconut rice, peppers, and peas in one skillet.
# What You'll 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 - 1½ 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) full-fat coconut milk
11 - 1 cup chicken broth
12 - ½ cup frozen peas
13 - 2 spring onions, thinly sliced (for garnish)
14 - ¼ cup fresh cilantro, chopped (for garnish)
→ Seasoning
15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground allspice
17 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a mixing bowl, combine the chicken thighs, jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to coat each piece evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Heat the remaining 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Place the marinated chicken thighs in the pan and sear until deeply golden on both sides, approximately 3 to 4 minutes per side. Transfer the chicken to a plate and set aside; it will finish cooking in the rice.
03 - In the same pan with the residual fond, sauté the chopped onion, minced garlic, and diced red bell pepper for about 3 minutes until softened and fragrant. If using the scotch bonnet or habanero pepper, add it now and cook for an additional minute, stirring constantly.
04 - Stir the rice, dried thyme, and ground allspice into the vegetable mixture. Cook for 1 minute, stirring continuously, until each grain is well coated and lightly toasted.
05 - Pour in the coconut milk and chicken broth. Season with salt and freshly ground black 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 tightly with a lid and reduce the heat to low. Cook for 18 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed. The chicken should reach an internal temperature of 165°F.
07 - Remove the lid and scatter the frozen peas over the surface. Cook uncovered for an additional 3 to 4 minutes until the peas are warmed through and any excess moisture has evaporated, yielding fluffy, separate grains.
08 - Fluff the rice with a fork and garnish generously with the sliced spring onions and chopped fresh cilantro. Serve immediately while hot.
# Expert Advice:
01 -
- The coconut milk rice soaks up every drop of jerk seasoning goodness, making each bite more flavorful than the last.
- It is a complete one pot meal, which means minimal cleanup and maximum satisfaction on busy weeknights.
02 -
- Do not lift the lid during the steaming phase, because every peek releases steam and extends the cooking time unpredictably.
- Scotch bonnet peppers carry their heat in the seeds and membranes, so handle them with gloves and keep your hands away from your face.
03 -
- Marinate the chicken the night before and you will be rewarded with flavor that penetrates all the way to the bone, even with boneless cuts.
- Toast the allspice in the dry pan for thirty seconds before adding the rice, because that small step releases an incredible depth of aroma.