Spicy Jerk Chicken Rice (Print Page)
Jerk-spiced chicken simmered with fragrant coconut rice, bell peppers, and warm allspice in one pot.
# What You Need:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
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 spring onions, sliced
10 - 1 Scotch bonnet pepper, seeded and finely minced (optional)
→ Rice & Liquids
11 - 1½ cups long-grain white rice (basmati or jasmine), rinsed
12 - 2½ cups chicken stock
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
# Directions:
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 toss to coat evenly. Allow to marinate at room temperature for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Set a large skillet or Dutch oven over medium-high heat. Working in batches if needed, sear the marinated chicken thighs for 2 to 3 minutes per side until a deep golden-brown crust forms. Transfer to a plate and set aside — the chicken will finish cooking in the rice.
03 - In the same pan with the rendered drippings, add the chopped onion, diced bell peppers, and minced Scotch bonnet pepper. Sauté over medium heat until the vegetables soften and become fragrant, about 4 minutes.
04 - Stir the rinsed rice into the vegetable mixture along with the ground allspice, dried thyme, cinnamon, and bay leaf. Toast, stirring constantly, for 1 minute to bloom the spices and coat each grain.
05 - Pour in the chicken stock and coconut milk, stirring to combine. Season lightly with salt and pepper. Bring the liquid to a gentle boil, then immediately reduce the heat to low.
06 - Nestle the browned chicken thighs into the rice mixture, pressing them slightly into the liquid. Cover tightly with a lid and cook over low heat for 25 to 30 minutes, or until the rice is tender and the chicken registers 165°F internally.
07 - Remove the pan from the heat and let it rest, covered, for 5 minutes to allow the rice to steam and firm up. Discard the bay leaf. Fluff the rice gently with a fork, scatter the sliced spring onions and fresh herbs over the top, and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- Everything cooks in one pot, which means cleanup is almost nonexistent and the rice absorbs every drop of flavor.
- The combination of coconut milk and chicken stock creates a richness that feels indulgent without being heavy.
02 -
- Lifting the lid during the simmer releases steam that the rice needs, so resist the urge to peek until the time is up.
- Marinating the chicken overnight in the fridge transforms the flavor from good to genuinely memorable.
03 -
- Pound the chicken thighs to an even thickness before marinating so they sear uniformly and finish cooking at the same rate as the rice.
- Shake the coconut milk can thoroughly before opening because the cream and water separate and you want both in the pot.