Spicy Jerk Chicken Rice (Printable)

Jerk-spiced chicken thighs cooked in fragrant coconut rice with peppers and peas for a bold Caribbean meal.

# 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 fresh lime juice

→ Rice & Vegetables

05 - 1½ cups long-grain white rice, such as 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 - ½ cup frozen peas
13 - 2 spring onions, thinly sliced (for garnish)
14 - ¼ cup fresh cilantro, chopped (for garnish)

→ Seasoning

15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground allspice
17 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a mixing bowl, combine the chicken thighs, jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to ensure even coating. Let marinate at room temperature for at least 15 minutes, 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 in 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 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 the 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. Cook uncovered for 3 to 4 minutes until the peas are warmed through and the rice is fluffy.
08 - Garnish with sliced spring onions and chopped fresh cilantro. Serve immediately while hot.

# Expert Tips:

01 -
  • The one pot method means you get incredible flavor and barely any dishes to wash afterward.
  • It tastes like you spent hours over a grill, but the stovetop does all the convincing for you.
  • That creamy coconut rice soaks up every drop of spiced goodness from the chicken.
02 -
  • Resist the urge to lift the lid while the rice simmers, because every peek releases steam the rice needs to cook properly.
  • If your jerk blend is salt heavy, go easy on additional salt until the very end.
  • The chicken will not be fully cooked through after searing, and that is intentional since it finishes in the rice.
03 -
  • Pat the chicken dry before adding the marinade so the spices actually stick instead of sliding off on a wet surface.
  • Shake the coconut milk can vigorously before opening so the creamy layer and liquid blend together smoothly.

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