Spicy Jerk Chicken Rice (Print Page)
Jerk-spiced chicken thighs over fragrant coconut rice with peppers, herbs, and warm Caribbean spices.
# 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 onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 spring onions, sliced
10 - 1 Scotch bonnet chili, seeded and finely chopped (optional for extra heat)
→ Rice & Liquids
11 - 1½ cups long-grain rice (basmati or jasmine), rinsed
12 - 2½ cups chicken stock
13 - ⅔ cup 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 - Salt and black pepper, to taste
→ Garnishes
19 - Fresh cilantro or parsley, chopped
20 - Lime wedges
# 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. Cover and refrigerate for at least 15 minutes, or up to overnight for more pronounced flavor.
02 - Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade and sear for 2 to 3 minutes per side until a golden-brown crust forms. Transfer the chicken to a plate and set aside; it will finish cooking with the rice.
03 - In the same skillet, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables soften, about 4 minutes, stirring occasionally.
04 - Stir the rinsed rice into the vegetable mixture along with the ground allspice, dried thyme, cinnamon, and bay leaf. Toast for 1 minute, stirring constantly, until the grains are lightly fragrant and evenly coated.
05 - Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle boil over medium-high heat.
06 - Nestle the seared chicken thighs into the rice mixture. Reduce the heat to low, cover tightly, and cook for 25 to 30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
07 - Remove the pan from heat and let it rest, covered, for 5 minutes to allow the rice to steam and flavors to settle. Discard the bay leaf.
08 - Fluff the rice gently with a fork. Sprinkle the sliced spring onions and chopped fresh herbs over the top. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The coconut milk pulls everything together into this creamy, fragrant rice that soaks up every bit of jerk seasoning goodness.
- It looks like you spent all day cooking but the actual hands on time is surprisingly manageable for a weeknight dinner.
02 -
- Do not rush the searing step because that golden crust on the chicken dissolves into the rice and creates a depth of flavor you simply cannot get any other way.
- Keep the lid on tight during the simmer because every time you peek you release steam the rice needs to cook properly.
03 -
- If your jerk seasoning does not contain sugar, add half a teaspoon of brown sugar to the marinade because the subtle sweetness mirrors authentic Jamaican flavor profiles and helps the chicken caramelize better.
- Full fat coconut milk gives the richest result, but if you only have light coconut milk on hand, reduce the chicken stock by about 50 ml to keep the liquid ratio balanced.