Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken thighs simmered in fragrant coconut rice with peppers and peas.
# 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 and 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, 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 (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 Make It:
01 - In a mixing bowl, combine the chicken thighs, jerk seasoning, 1 tablespoon vegetable oil, and lime juice. Toss until evenly coated. Let marinate at least 15 minutes at room temperature, or refrigerate overnight for deeper flavor penetration.
02 - Heat the remaining 1 tablespoon 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 crust forms. Transfer to a plate and set aside.
03 - In the same pan, cook the chopped onion, minced garlic, and diced red bell pepper for about 3 minutes until softened. Add the minced scotch bonnet or habanero pepper if using, and cook for 1 additional minute.
04 - Stir in the rice, dried thyme, and ground allspice. Cook for 1 minute, stirring constantly to coat each grain in the seasoned oil.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir well and bring to a gentle simmer.
06 - Nestle the browned chicken thighs into the rice mixture. Cover with a lid and reduce heat to low. Cook for 18 to 20 minutes until the rice is tender and the liquid has been fully absorbed.
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 - Top with sliced spring onions and chopped fresh cilantro. Serve immediately while hot.
# Expert Advice:
01 -
- The coconut milk rice soaks up every bit of that smoky, spicy jerk flavor and turns incredibly creamy without any dairy.
- It all happens in one pan, which means you get bold, complex flavors without a mountain of dishes at the end.
02 -
- Do not lift the lid during the covered cooking time, every peek releases steam that the rice needs to cook properly.
- The chicken will not be fully cooked after searing and that is intentional, it finishes gently in the steam which keeps it incredibly tender.
03 -
- Pat the chicken completely dry before adding the marinade so the spices stick instead of sliding off in excess moisture.
- Toast the allspice in the dry pan for thirty seconds before adding oil, it releases oils that dramatically deepen the flavor of the entire dish.