Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken thighs braised in fragrant coconut milk rice with bell peppers and fresh herbs.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning (store-bought or homemade)
03 - 2 tablespoons vegetable oil
04 - 1 tablespoon lime juice
→ Rice & Vegetables
05 - 1 1/2 cups long-grain 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, de-seeded and minced (optional, for extra heat)
10 - 1 can (14 oz) coconut milk
11 - 1 cup chicken broth
12 - 1/2 cup frozen peas
13 - 2 spring onions, 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 pepper, to taste
# How To Cook:
01 - In a mixing bowl, combine the chicken thighs, jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to ensure even coating. Allow to marinate for at least 15 minutes at room temperature, or refrigerate overnight for more pronounced flavor.
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 a golden-brown crust develops. Transfer the chicken to a plate and set aside; it will finish cooking in the rice.
03 - In the same skillet, sauté the chopped onion, minced garlic, and diced red bell pepper for approximately 3 minutes until softened. If using the scotch bonnet or habanero pepper, add it now and cook for an additional minute, stirring constantly.
04 - Stir in the rice, dried thyme, and ground allspice. Cook for about 1 minute, stirring continuously to coat each grain with the seasoned oil and toast lightly.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir well to combine all ingredients, then bring the mixture to a gentle simmer.
06 - Nestle the browned chicken thighs into the rice mixture. Cover with a tight-fitting lid and reduce the heat to low. Cook for 18 to 20 minutes 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 rice. Cook uncovered for 3 to 4 minutes until the peas are warmed through and the rice is fluffy.
08 - Transfer to a serving platter and garnish with sliced spring onions and freshly chopped cilantro. Serve hot with lime wedges on the side.
# Expert Tips:
01 -
- The coconut milk rice cooks right alongside the chicken, so every grain absorbs those incredible jerk flavors without extra effort.
- It looks and tastes like you spent all day cooking, but the whole thing comes together in under an hour.
02 -
- Resist the urge to lift the lid and stir while the rice simmers, because every peek releases steam that the rice needs to cook properly.
- The chicken is not fully cooked after browning, so do not skip the covered simmer step or you will end up with raw poultry in the middle.
03 -
- If your jerk seasoning does not contain salt, be generous when seasoning the rice liquid, because bland rice will drag down the entire dish no matter how good the chicken is.
- A Dutch oven with a tight fitting lid produces the most consistently fluffy rice, since the heavy lid traps steam far better than a lightweight skillet cover.