Spicy Jerk Chicken Rice (Printable version)
Bold Caribbean jerk chicken simmered with fragrant coconut rice, peppers, and peas in one pot.
# What You’ll 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, 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. Marinate at room temperature for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Heat the remaining 1 tablespoon of 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 golden brown. Transfer to a plate and set aside.
03 - In the same pan, sauté 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 an additional minute.
04 - Stir in the rice, dried thyme, and ground allspice. Cook for 1 minute, stirring constantly to coat each grain in the seasoning.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir well to combine and bring to a gentle simmer.
06 - Nestle the browned chicken thighs into the rice mixture. Cover with a tight-fitting lid, reduce heat to low, and cook for 18 to 20 minutes until the rice is tender and the liquid is 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 - Fluff the rice with a fork and garnish with sliced spring onions and freshly chopped cilantro. Serve immediately while hot.
# Expert tips:
01 -
- One pan does all the work, which means cleanup is almost nothing and flavors build on each other in the best way.
- The coconut milk makes the rice absurdly creamy while the jerk seasoning gives you that slow, building heat that keeps you reaching for another forkful.
02 -
- Resist the urge to lift the lid while the rice cooks because every peek releases steam and the rice needs that trapped moisture to cook evenly.
- If your jerk seasoning contains salt, cut back on the additional salt you add to the broth or the dish will be overwhelming.
03 -
- Let the chicken rest for five minutes after you take it out of the pan before serving so the juices redistribute instead of running out onto your plate.
- A squeeze of fresh lime over the finished dish right before eating wakes up every single flavor on the plate.