Spicy Jerk Chicken Rice (Printable)
Bold Caribbean jerk chicken simmered with fragrant coconut rice, bell peppers, and fresh herbs.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons vegetable oil
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, sliced
14 - 1/4 cup fresh cilantro, chopped
→ Seasoning
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon ground allspice
17 - Salt and freshly ground black pepper, to taste
# Method:
01 - In a mixing bowl, combine the chicken thighs with jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss to coat evenly and let marinate for at least 15 minutes, or refrigerate overnight for more pronounced flavor.
02 - Heat the remaining 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and sear until golden brown on both sides, approximately 3 to 4 minutes per side. Transfer the chicken to a plate and set aside.
03 - In the same skillet, sauté the onion, garlic, and red bell pepper for about 3 minutes until softened. If using the scotch bonnet or habanero pepper, add it and cook for an additional minute.
04 - Stir in the rice, dried thyme, and ground allspice. Cook for 1 minute, stirring continuously to coat each grain in the seasoned oil.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper, stir to combine, and bring the mixture to a gentle simmer.
06 - Nestle the seared chicken thighs into the rice. Cover with a lid, reduce the heat to low, and cook for 18 to 20 minutes until the rice is tender and the liquid has been fully absorbed.
07 - Remove the lid, scatter the frozen peas over the rice, and cook uncovered for 3 to 4 minutes until the peas are warmed through and the rice is fluffy.
08 - Top with sliced spring onions and fresh cilantro. Serve immediately while hot.
# Insider Tips:
01 -
- The rice cooks right in the same pan as the chicken so you get maximum flavor with minimal dishes to wash afterward.
- That coconut milk broth soaks into every grain of rice and creates a richness that feels indulgent without being heavy.
02 -
- Do not skip rinsing the rice or you will end up with a sticky clumpy mess instead of fluffy separate grains.
- Resist the urge to lift the lid and stir during the 18 minute simmer because every peek releases steam the rice needs to cook properly.
03 -
- Let the coconut milk can sit undisturbed for a day then scoop off the thick cream from the top to use as a garnish dollop that makes each serving feel restaurant quality.
- Mix your own jerk seasoning by blending scotch bonnets, green onions, garlic, ginger, thyme, allspice, and a splash of soy sauce for a flavor that blows any store bought version away.