Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken thighs simmered with fragrant coconut rice, peppers and warm Caribbean seasonings.
# 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 pepper, seeded and finely minced (optional)
→ Rice & Liquids
11 - 1½ cups long-grain white rice (basmati or jasmine), rinsed
12 - 2½ cups chicken broth
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
# How-To:
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 turn to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for more pronounced flavor.
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 the chicken to a plate and set aside; it will finish cooking in the rice.
03 - In the same skillet with the rendered drippings, add the chopped onion, diced bell peppers, and Scotch bonnet pepper. Sauté over medium heat until the vegetables are softened and fragrant, approximately 4 minutes.
04 - Stir the rinsed rice into the vegetable mixture along with the ground allspice, dried thyme, cinnamon, and bay leaf. Continue to cook, stirring constantly, for 1 minute to toast the grains and bloom the spices.
05 - Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
06 - Nestle the browned chicken thighs into the rice mixture, pressing them down slightly so they are partially submerged. Cover tightly with a lid and cook over low heat for 25 to 30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
07 - Remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the rice to steam and the juices to redistribute. Discard the bay leaf. Fluff the rice with a fork, scatter the sliced spring onions and chopped herbs over the top, and serve with lime wedges alongside.
# Expert Tips:
01 -
- The coconut milk in the rice creates this creamy, fragrant base that absorbs every bit of spice and makes you close your eyes on the first bite.
- Everything cooks in one pan, which means the chicken juices season the rice from the inside out and you only wash one pot.
02 -
- Do not skip the resting step because it allows the rice to firm up and prevents a gummy texture at the bottom of the pan.
- If you lift the lid repeatedly during cooking, you release steam that the rice needs to cook evenly, so resist the urge to peek.
03 -
- Pat the chicken thighs dry with paper towels before adding the marinade because excess moisture prevents a proper sear and you lose that beautiful crust.
- Full fat coconut milk makes a noticeable difference compared to light versions, so splurge on the real thing for this recipe.