Spicy Jerk Chicken Rice (Printable)

Jerk-spiced chicken simmered with coconut rice, peppers, and peas for a bold Caribbean meal.

# What You'll 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 and Vegetables

05 - 1½ cups long-grain white 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)
10 - 1 can (14 oz) coconut milk
11 - 1 cup chicken broth
12 - ½ cup frozen peas
13 - 2 spring onions, thinly sliced (for garnish)
14 - ¼ cup fresh cilantro, chopped (for garnish)

→ Seasonings

15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground allspice
17 - Salt and freshly ground black pepper, to taste

# How to Cook:

01 - In a mixing bowl, combine the chicken thighs, jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to coat all pieces evenly. Cover and refrigerate for at least 15 minutes, or up to overnight for more intense flavor penetration.
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 deeply golden on both sides, approximately 3 to 4 minutes per side. Transfer the chicken to a plate and set aside; it will finish cooking in the rice.
03 - In the same skillet, sauté the chopped onion, minced garlic, and diced red bell pepper for about 3 minutes until softened and fragrant. If using the scotch bonnet or habanero pepper, add it now and cook for an additional minute, stirring constantly.
04 - Stir in the long-grain rice, dried thyme, and ground allspice. Cook for 1 minute, stirring continuously to coat each grain with the seasoned oils and lightly toast the rice.
05 - Pour in the coconut milk and chicken broth. Season with salt and freshly ground black pepper to taste. Stir well to combine and bring the mixture to a gentle simmer.
06 - Nestle the seared chicken thighs into the rice mixture, pressing them down slightly. Cover with a tight-fitting lid, reduce the heat to low, and cook for 18 to 20 minutes until the rice is tender and has absorbed all the liquid.
07 - Remove the lid and scatter the frozen peas over the surface. Cook uncovered for 3 to 4 minutes, allowing the peas to warm through and any excess moisture to evaporate, yielding fluffy, separate grains.
08 - Fluff the rice with a fork and garnish with the sliced spring onions and chopped fresh cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • The coconut milk creates the creamiest rice you've ever had without any heavy cream
  • One pot means minimal cleanup and maximum flavor infusion
  • The spice level is completely customizable to your comfort zone
02 -
  • Dont lift the lid during the first 18 minutes of cooking or you'll mess up the steam that cooks the rice properly
  • The chicken will finish cooking in the rice, so don't worry about it being slightly underdone when you remove it after searing
  • If the rice is still crunchy after 20 minutes, add 2-4 tablespoons of water and cook for 5 more minutes
03 -
  • Toast your rice in the pan before adding liquid, it makes a huge difference in the final texture
  • Let the chicken come to room temperature before searing for more even browning

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