Spicy Jerk Chicken Rice (Print Layout)
Jerk-spiced chicken thighs braised in fragrant coconut rice with peppers and peas for a bold Caribbean meal.
# What You 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 fresh lime juice
→ Rice & Vegetables
05 - 1 1/2 cups long-grain white 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, thinly 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 freshly ground black pepper, to taste
# Directions:
01 - In a mixing bowl, combine the chicken thighs with jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or refrigerate overnight for more pronounced flavor.
02 - Heat the remaining 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken thighs and sear until golden brown on both sides, approximately 3 to 4 minutes per side. Transfer the chicken to a plate and set aside; it will finish cooking with the rice.
03 - In the same skillet, sauté the chopped onion, minced garlic, and diced red bell pepper for about 3 minutes until softened. If using the scotch bonnet or habanero pepper, add it now and cook for an additional minute, stirring constantly.
04 - Stir the rice, dried thyme, and ground allspice into the vegetable mixture. Cook for 1 minute, stirring continuously to coat each grain with the seasoned oil.
05 - Pour in the coconut milk and chicken broth. Season with salt and pepper to taste. Stir well to combine and bring the mixture to a gentle simmer.
06 - Nestle the seared 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 has been fully absorbed.
07 - Remove the lid and scatter the frozen peas over the rice. Continue cooking uncovered for 3 to 4 minutes until the peas are warmed through and the rice is fluffy.
08 - Transfer to a serving platter and garnish with sliced spring onions and freshly chopped cilantro. Serve immediately while hot.
# Expert Suggestions:
01 -
- The coconut milk makes the rice so creamy and fragrant that you will want to eat it straight from the pot.
- It is a complete one pot meal, which means almost no cleanup after a long day.
02 -
- Do not skip browning the chicken first because that caramelized crust adds a layer of flavor that cannot be replicated any other way.
- Full fat coconut milk makes a huge difference in creaminess compared to the light version, which can leave the rice tasting flat.
03 -
- Letting the chicken marinate overnight in the fridge transforms the flavor from good to genuinely memorable with zero extra effort.
- Use a Dutch oven if you have one because the heavy lid traps steam better than a standard skillet lid and the rice cooks more evenly.