Jamaican Jerk Chicken and Rice: The Ultimate Comfort Food Recipe

Introduction to Jamaican Jerk Chicken and Rice

Are you ready to embark on a culinary adventure that brings the vibrant flavors of Jamaica right into your kitchen? Jamaican Jerk Chicken and Rice is a delightful dish that combines tender, flavorful chicken with aromatic rice, creating a meal that is both satisfying and comforting. Whether you’re hosting a family dinner or simply craving a taste of the tropics, this recipe is sure to impress!

A Personal Story Behind My Jamaican Jerk Chicken and Rice Journey

Growing up, I was fortunate to have a close friend whose family hailed from Jamaica. I can still remember the first time I was invited over for dinner and the intoxicating aromas wafting through the air as the jerk chicken grilled to perfection. The blend of spices, the smoky flavor, and the warmth of the rice made it an unforgettable experience that has stayed with me through the years. Now, I want to share that experience with you through this recipe.

What Makes This Jamaican Jerk Chicken and Rice Recipe Special?

This recipe is special because it combines traditional Jamaican flavors with simple cooking techniques, making it accessible for everyone. The jerk seasoning is the star of the show, offering a perfect balance of heat and sweetness thanks to the honey BBQ sauce and the Scotch bonnet pepper. The rice, cooked in coconut milk and chicken broth, is not only delicious but also complements the spicy chicken beautifully. The result is a dish that is bursting with flavor and will transport you straight to the Caribbean!

The Full Jamaican Jerk Chicken and Rice Recipe

Ingredients

• For the Chicken:
• 6 bone-in chicken thighs, trimmed of fat
• 1 ½ teaspoons smoked paprika
• 1 teaspoon allspice
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon sazon
• 1 teaspoon Walkerswood mild jerk seasoning
• 1 tablespoon sweet honey BBQ sauce
• 1 teaspoon browning
• Kosher salt and pepper to taste
• 1 tablespoon coconut oil
• For the Rice:
• 1 tablespoon coconut oil
• ½ red onion, diced
• ½ red bell pepper, diced
• ½ orange bell pepper, diced
• ½ green bell pepper, diced
• 1 tablespoon garlic, minced
• 1 cup dark red kidney beans, drained
• 1 cup basmati rice
• 1 cup coconut milk
• ¾ cup chicken broth
• 1 tablespoon brown sugar
• Salt and pepper to taste
• 4 allspice berries
• 2 sprigs of thyme
• 1 scallion, chopped into thirds
• 1 Scotch bonnet pepper, or habanero
• Fresh sliced scallion for garnish, optional

Instructions

1. Begin by seasoning the chicken thighs with smoked paprika, allspice, garlic powder, onion powder, sazon, jerk seasoning, honey BBQ sauce, browning, salt, and pepper. For the best flavor, marinate the chicken for at least 30 minutes or overnight if you can.
2. Preheat your oven to 375°F (190°C). In a large oven-safe pan, heat 1 tablespoon of coconut oil over medium-high heat. Sear the chicken thighs skin-side down until they are browned and crispy, about 3-4 minutes on each side. Once done, set the chicken aside.
3. In the same pan, add another tablespoon of coconut oil and sauté the diced red onion, bell peppers, and minced garlic until they are fragrant and softened, about 5 minutes. This step is crucial as it builds the base flavor for the rice.
4. Next, add the drained kidney beans and basmati rice to the pan, stirring to coat them in the aromatic mixture. This will enhance the flavor of the rice.
5. Pour in the coconut milk and chicken broth, and stir in the brown sugar, salt, pepper, and allspice berries. This combination will create a creamy and flavorful base for the dish.
6. Now, place the seared chicken thighs on top of the rice mixture. Add the thyme sprigs, chopped scallion, and the whole Scotch bonnet pepper (if you want a little heat). If you prefer a milder dish, consider removing the seeds and membrane from the Scotch bonnet pepper before adding it to the dish.
7. Bake uncovered in your preheated oven for 1 hour and 15 minutes, or until the rice is tender and the chicken is cooked through. You can check that the chicken reaches an internal temperature of 165°F (74°C).
8. Once done, carefully remove the dish from the oven. Discard the Scotch bonnet pepper, fluff the rice gently with a fork, and garnish with fresh sliced scallions if desired. Serve hot and enjoy this mouthwatering dish!

Serving Suggestions and Variations for Jamaican Jerk Chicken and Rice

For a complete meal, consider serving this dish with a side of sautéed greens or a fresh salad. You can also add some fried plantains for a sweet contrast to the spicy jerk chicken. If you’re feeling adventurous, try using different types of beans or even adding pineapple for a tropical twist! This recipe is versatile and can be adjusted based on your preferences.

Frequently Asked Questions About Jamaican Jerk Chicken and Rice

Can I use chicken breasts instead of thighs? Yes, chicken breasts can be used, but they may dry out faster, so be mindful of cooking time.

Is there a vegetarian version of this dish? Absolutely! You can replace the chicken with hearty vegetables like eggplant or mushrooms and use vegetable broth instead of chicken broth.

Can I make this dish ahead of time? Yes, you can prepare the chicken and rice separately ahead of time and combine them just before baking.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Jamaican Jerk Chicken and Rice

A delicious, comforting dish featuring marinated jerk chicken served over aromatic rice cooked in coconut milk.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 480 kcal

Equipment

• Oven-safe pan For searing and baking the chicken.

Ingredients

  

Main Ingredients

• 6 thighs bone-in chicken thighs trimmed of fat
• 1.5 teaspoons smoked paprika
• 1 teaspoon allspice
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1 teaspoon sazon
• 1 teaspoon Walkerswood mild jerk seasoning
• 1 tablespoon sweet honey BBQ sauce
• 1 teaspoon browning
• 1 tablespoon coconut oil
• 1 tablespoon coconut oil
• 0.5 cup red onion diced
• 0.5 cup red bell pepper diced
• 0.5 cup orange bell pepper diced
• 0.5 cup green bell pepper diced
• 1 tablespoon garlic minced
• 1 cup dark red kidney beans drained
• 1 cup basmati rice
• 1 cup coconut milk
• 0.75 cup chicken broth
• 1 tablespoon brown sugar
• 4 whole allspice berries
• 2 sprigs thyme
• 1 scallion chopped into thirds
• 1 whole Scotch bonnet pepper or habanero
• 1 optional fresh sliced scallion for garnish

Instructions

 

• Season the chicken thighs with smoked paprika, allspice, garlic powder, onion powder, sazon, jerk seasoning, honey BBQ sauce, browning, salt, and pepper. Marinate for at least 30 minutes or overnight for richer flavor.
• Heat a large oven-safe pan over medium-high heat, add coconut oil, and sear the chicken thighs skin-side down until browned and crisp, about 3-4 minutes per side. Set the chicken aside.
• In the same pan, sauté red onion, bell peppers, and garlic until fragrant and softened. Add kidney beans and basmati rice, coating them in the aromatics.
• Pour in coconut milk and chicken broth, then stir in brown sugar, salt, pepper, and allspice berries.
• Place the seared chicken thighs on top of the rice. Add thyme sprigs, chopped scallion, and whole Scotch bonnet pepper.
• Bake uncovered at 375°F for 1 hour and 15 minutes until the rice is tender and the chicken is cooked through.
• Remove from the oven, discard the Scotch bonnet pepper, fluff the rice gently, and garnish with fresh sliced scallions if desired. Serve hot.

Notes

For a milder dish, remove the seeds and membrane from the Scotch bonnet pepper before adding it to the dish. No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Keyword Jamaican Jerk Chicken and Rice Recipe