Caribbean Jerk Chicken Rice (Print Version)
# Ingredients:
→ Jerk Chicken
01 -
5-6 chicken thighs (about 2½-3 pounds)
02 -
1½ teaspoons regular salt
03 -
½ teaspoon optional chicken bouillon powder
04 -
1-2 tablespoons of your favorite jerk seasoning blend
→ Rice Base
05 -
2 small bay leaves
06 -
½ medium onion, chopped finely
07 -
4 tablespoons of canola oil for cooking
08 -
2 chopped garlic cloves
09 -
2 cups plain long-grain rice, uncooked
10 -
1 sprig of thyme (or 1 teaspoon of the dried kind)
→ Liquid and Seasonings
11 -
1 can (15.5 oz) of kidney beans, drained and rinsed
12 -
1 can (13.5 oz) creamy coconut milk
13 -
2-2¼ cups water or chicken stock
14 -
Optional: 1 teaspoon chicken-flavored bouillon
15 -
1½-2 teaspoons of jerk or Creole seasoning
16 -
1 teaspoon white pepper powder
17 -
Optional additions: 1 scotch bonnet pepper, paprika
18 -
A bit of salt and black pepper as preferred
19 -
Chopped green onions for topping (optional)
# Instructions:
01 -
Set your oven to 350°F (177°C) and let it heat up.
02 -
Rinse the chicken thighs clean, dry them off, and cut small ½-inch slits. Rub them with jerk seasoning, salt, and bouillon powder.
03 -
Pour 2 tablespoons of oil into a large pot that can go in the oven. Cook thighs for about 3 minutes on each side until brown. Take them out and clean the pan.
04 -
Use the leftover oil and sauté the onion, garlic, thyme, and bay leaves. Stir gently for 2-3 minutes until soft.
05 -
Throw the rice, beans, seasonings, broth, and coconut milk into the pot. Add the chicken back in. Boil everything briefly, then move the pot into the oven. Leave it uncovered for 30-35 minutes.
06 -
Once done, let it sit for a bit. Garnish with green onions if you'd like, and dig in.
# Notes:
01 -
Creole or taco seasoning can work in place of jerk seasoning.
02 -
Rinsing rice before cooking makes it less sticky.
03 -
Ensure chicken hits 165°F inside to be done.