Jerk Chicken Coconut Rice (Print Version)
# Ingredients:
→ Jerk Chicken
01 -
1-2 tablespoons of jerk seasoning (adjust based on what you like)
02 -
About 2½-3 pounds of chicken thighs (5-6 pieces)
03 -
1½ teaspoons of salt for seasoning
04 -
Optional: ½ teaspoon of chicken bouillon powder if you want
→ Rice Base
05 -
One sprig of thyme (or 1 teaspoon if using dried)
06 -
4 tablespoons canola oil
07 -
Half an onion, diced up small
08 -
2 garlic cloves, finely chopped
09 -
2 small bay leaves
10 -
Long-grain rice, need 2 cups uncooked
→ Liquid and Seasonings
11 -
1½-2 teaspoons of jerk or Creole seasoning
12 -
13.5 oz can of coconut milk
13 -
Option: A teaspoon of paprika for more color
14 -
A 15.5 oz can of red kidney beans (drain and rinse first)
15 -
White pepper, about 1 teaspoon
16 -
2-2¼ cups of chicken stock (or water works too)
17 -
Salt and pepper to tweak flavor
18 -
Optional: Put in a whole scotch bonnet pepper if you're feeling brave
19 -
Optional: Another teaspoon of bouillon powder
20 -
Green onion as a garnish option
# Instructions:
01 -
Set your oven to 350°F (177°C) and let it heat up.
02 -
Dry the chicken thighs after rinsing. Make shallow cuts (½-inch) near the bone, then rub on the jerk mix, salt, and bouillon powder.
03 -
Spread 2 tablespoons of oil in a large pot that can go in the oven. Sear the chicken for 3 minutes on each side. Take it out and rest it while you clean out the pot.
04 -
Throw in the onion, bay leaves, garlic, and thyme with the oil left in the pot. Cook just until soft, 2-3 minutes.
05 -
Put in the rice, beans, coconut milk, broth, and seasonings. Add the chicken back on top. Get it all bubbling, then bake it in the oven, uncovered, for about 30-35 minutes.
06 -
Let it cool for a few minutes before you add green onion on top (if you'd like) and dish it out.
# Notes:
01 -
Jerk seasoning can be swapped with taco or Creole blends.
02 -
Rinsing your rice makes it fluffier once cooked.
03 -
Chicken is safe to eat at 165°F inside.