Jerk Chicken and Rice (Printable Version)
# What You'll Need:
→ Jerk Chicken
01 -
5 or 6 chicken thighs, about 2½ to 3 lbs in total
02 -
1½ teaspoons salt for seasoning
03 -
1-2 tablespoons jerk spice mix (adjust levels to your liking)
04 -
Optional: ½ teaspoon chicken stock powder
→ Rice Base
05 -
A sprig of fresh thyme (or a teaspoon of the dried stuff)
06 -
2 small bay leaves
07 -
4 tablespoons vegetable oil (like canola)
08 -
2 garlic cloves, finely minced
09 -
2 cups uncooked long-grain white rice
10 -
Half of a medium onion, finely diced
→ Liquid and Seasonings
11 -
A can of coconut milk (13.5 oz)
12 -
A can of red kidney beans (15.5 oz), rinsed and drained
13 -
Chicken stock or plain water, 2 to 2¼ cups
14 -
1½-2 teaspoons of either Creole or jerk spice mix
15 -
1 teaspoon white pepper
16 -
Salt and regular pepper, season to taste
17 -
Optional: Toss in a whole scotch bonnet for extra heat
18 -
Optional: Stir in 1 teaspoon paprika
19 -
Optional: 1 teaspoon chicken bouillon powder
20 -
Chopped green onions for topping, if desired
# Preparation Steps:
01 -
Preheat your oven to 350°F (about 177°C).
02 -
Pat the chicken thighs dry with a paper towel after rinsing. Cut shallow slits (½-inch deep) near the bones. Season with jerk spices, salt, and the optional bouillon powder.
03 -
In a large, oven-safe pot, heat 2 tablespoons of oil and brown the chicken on both sides (around 3 minutes each). Remove and set aside. Wipe out the pot.
04 -
Add the garlic, onion, bay leaves, and thyme to the pot with leftover oil. Stir and cook for 2-3 minutes or until softened.
05 -
Mix in the rice, beans, coconut milk, stock, and spices. Place the chicken into the pot again. Bring to a boil, then move to the oven to bake uncovered for 30–35 minutes.
06 -
Let the dish cool before serving. Sprinkle green onion on top if you'd like.
# Additional Tips:
01 -
Taco spice could work if you don’t have jerk seasoning.
02 -
Rinsing rice makes it fluffier—don’t skip this!
03 -
Your chicken is safe to eat at 165°F inside.