Spicy Jerk Chicken Rice (Printable)

Aromatic jerk chicken simmered with coconut-infused rice, bell peppers, and peas for a bold Caribbean-style dinner.

# What You 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 rice (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, for extra heat)
10 - 1 can (14 oz) coconut milk
11 - 1 cup chicken broth
12 - ½ cup frozen peas
13 - 2 spring onions, 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 black pepper, to taste

# Steps:

01 - In a mixing bowl, combine the chicken thighs with jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to coat evenly. Allow to marinate for at least 15 minutes at room temperature, 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 with the rice.
03 - In the same pan with the residual fond, sauté the chopped onion, minced garlic, and diced red bell pepper over medium heat 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 - Add the rice, dried thyme, and ground allspice to the pan. Stir continuously for 1 minute to coat each grain in the seasoned oil and lightly toast the rice.
05 - Pour in the coconut milk and chicken broth. Season with salt and black pepper to taste. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
06 - Nestle the seared chicken thighs into the rice mixture. Cover the skillet or Dutch oven 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, scatter the frozen peas over the surface, and cook uncovered for 3 to 4 additional 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 Hints:

01 -
  • The rice practically cooks itself while the chicken finishes right on top, so you get juicy meat and perfectly seasoned grains in one pan.
  • That layer of coconut rice at the bottom gets slightly golden and crispy, and people will think you planned it on purpose.
  • You probably have most of the spices already, and the whole thing comes together fast enough for a weeknight.
02 -
  • Do not lift the lid during the covered cooking time because every peek releases steam the rice needs to absorb.
  • If your coconut milk has separated into thick cream and watery liquid at the bottom of the can, just whisk it together before pouring it in.
03 -
  • Let the finished dish rest off the heat for five minutes with the lid on before serving so the rice finishes steaming and firms up.
  • If you want that crispy bottom layer, turn the heat up to medium for the last two minutes of cooking and listen for a faint crackling sound.

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