Spicy Jerk Chicken Rice (Printable Version)

Bold jerk-spiced chicken thighs simmered with fragrant coconut rice and colorful vegetables for a satisfying meal.

# 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 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, 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 freshly ground black pepper, to taste

# How To Make:

01 - In a mixing bowl, combine the chicken thighs, jerk seasoning, 1 tablespoon of vegetable oil, and lime juice. Toss thoroughly to coat each piece evenly. Allow to marinate at room temperature for at least 15 minutes, 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. Sear the marinated chicken thighs for 3 to 4 minutes per side until deeply golden. Transfer the chicken to a plate and set aside; it will finish cooking in the rice.
03 - In the same skillet, reduce heat to medium. Add the chopped onion, minced garlic, and diced red bell pepper. Cook for approximately 3 minutes until the vegetables soften. If using the scotch bonnet or habanero pepper, stir it in and cook for an additional minute.
04 - Add the rice, dried thyme, and ground allspice to the pan. Stir continuously for 1 minute, ensuring each grain is well coated with the aromatic base.
05 - Pour in the coconut milk and chicken broth. Season with salt and freshly ground black pepper to taste. Stir to combine and bring the mixture to a gentle simmer.
06 - Nestle the browned chicken thighs into the rice mixture. Cover tightly with a lid and reduce the heat to low. Cook for 18 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed.
07 - Remove the lid and scatter the frozen peas over the rice. Continue cooking uncovered for 3 to 4 minutes, allowing the peas to warm through and any excess moisture to evaporate for fluffy, separate grains.
08 - Fluff the rice with a fork and transfer to a serving platter. Top with the sliced spring onions and freshly chopped cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • The coconut milk does most of the heavy lifting, giving the rice a richness that feels indulgent without much effort.
  • Everything cooks in one pan, which means less washing up and more time to enjoy the evening.
  • You can dial the heat up or down depending on who is sitting at your table.
02 -
  • Resist the urge to lift the lid and stir while the rice is cooking, because every peek releases steam and extends the cooking time.
  • If the rice is still slightly crunchy after twenty minutes, add a splash of broth, cover again, and give it five more minutes on low.
  • Check labels on store bought jerk seasoning and broth for hidden gluten or soy if those are concerns for anyone at your table.
03 -
  • Pound the chicken thighs to an even thickness before marinating so they sear uniformly and finish cooking at the same rate as the rice.
  • Toast whole allspice berries in a dry pan before grinding them for a seasoning blend that smells like a Jamaican kitchen in the best possible way.

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