Description
Craving bold flavor for dinner? This jerk chicken and rice brings smoky spice, juicy chicken, and cozy comfort in every bite.
Ingredients
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2 lbs chicken thighs
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1 tbsp olive oil
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1 tbsp soy sauce
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2 tsp brown sugar
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2 tsp jerk seasoning
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1 tsp ground allspice
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1 tsp paprika
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1/2 tsp cayenne pepper
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3 cloves garlic, minced
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1 tbsp fresh thyme
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1 medium onion, chopped
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1 cup long-grain rice
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2 cups chicken broth
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1/2 cup coconut milk
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1 Scotch bonnet pepper, chopped
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1/2 tsp salt
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1/2 tsp black pepper
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2 green onions, sliced
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Juice of 1/2 lime
Instructions
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Pat chicken dry and coat with jerk seasoning, soy sauce, olive oil, brown sugar, spices, garlic, and thyme. Let marinate for 20–30 minutes.
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Heat a large skillet over medium-high heat and sear chicken until golden on both sides. Remove and set aside.
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In the same pan, cook chopped onion until soft. Add chopped chili pepper and cook briefly.
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Stir in the rice and toast for about 1 minute.
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Pour in chicken broth and coconut milk, stirring gently.
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Place the chicken back on top of the rice and bring to a simmer.
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Cover and cook on low heat for about 18–20 minutes until rice is tender and chicken is fully cooked.
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Rest for 5 minutes, fluff rice, add lime juice, garnish with green onions, and serve.
- Prep Time: 15 minutes
- Category: Dinner
- Cuisine: American