Jamaican Jerk Chicken and Rice
A delicious, comforting dish featuring marinated jerk chicken served over aromatic rice cooked in coconut milk.
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.