Spicy Jerk Chicken Rice (Print Version)
Jerk-spiced chicken thighs simmered with fragrant coconut rice, bell peppers, and warming Caribbean spices.
# What You Need:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning (store-bought or homemade)
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 2 garlic cloves, minced
→ Vegetables
06 - 1 medium yellow onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 scallions, sliced
10 - 1 Scotch bonnet pepper, seeded and finely minced (optional for extra heat)
→ Rice & Liquids
11 - 1½ cups long-grain white rice (basmati or jasmine), rinsed well
12 - 2½ cups chicken broth
13 - ⅔ cup full-fat coconut milk
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1½ teaspoons ground allspice
16 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
17 - ½ teaspoon ground cinnamon
18 - Kosher salt and freshly ground black pepper, to taste
→ Garnishes
19 - Fresh cilantro or flat-leaf parsley, chopped
20 - Lime wedges for serving
# How To Make It:
01 - In a large mixing bowl, whisk together the jerk seasoning, olive oil, lime juice, and minced garlic until well combined. Add the chicken thighs and turn to coat evenly. Allow to marinate at room temperature for at least 15 minutes, or cover and refrigerate overnight for more pronounced flavor.
02 - Set a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, sear the marinated chicken thighs for 2 to 3 minutes per side until a deep golden crust forms. Transfer to a plate and set aside — the chicken will finish cooking in the rice.
03 - In the same pan over medium heat, add the chopped onion, diced bell peppers, and minced Scotch bonnet pepper. Cook, stirring occasionally, until the vegetables have softened and the onion turns translucent, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, dried thyme, cinnamon, and bay leaf. Continue to stir for about 1 minute, allowing the grains to lightly toast and the spices to bloom and release their fragrance.
05 - Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
06 - Nestle the seared chicken thighs into the rice mixture, pressing them down slightly so they are partially submerged. Cover tightly with a lid and cook over low heat for 25 to 30 minutes, until the rice is tender and the chicken registers 165°F at its thickest part.
07 - Remove the pan from heat and let it rest, covered, for 5 minutes to allow the rice to steam and flavors to settle. Remove and discard the bay leaf.
08 - Fluff the rice gently with a fork. Scatter the sliced scallions and chopped fresh herbs over the top. Serve immediately with lime wedges alongside for squeezing.
# Handy Tips:
01 -
- The coconut milk in the rice creates this incredibly creamy base that tames the jerk heat without dulling any of the bold flavors.
- Everything cooks in one pot so you get dinner on the table with hardly any washing up afterwards.
02 -
- Resist the urge to lift the lid during those 25 minutes of simmering because every peek releases steam the rice desperately needs to cook evenly.
- If the rice is still slightly crunchy after the full cooking time, add a splash of warm stock, re cover, and give it another 5 minutes on low.
03 -
- Pat the chicken thighs dry before adding them to the marinade because excess moisture prevents a good sear and that crust is where half the flavor lives.
- Toast the dry jerk seasoning in a dry pan for thirty seconds before mixing it into the marinade to wake up oils that have gone dormant in the jar.