Spicy Jerk Chicken Rice (Printer-Friendly)
Jerk-spiced chicken thighs simmered with coconut rice, bell peppers, and warm Caribbean spices in one pot.
# What You'll Need:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 2 garlic cloves, minced
→ Vegetables
06 - 1 medium onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 spring onions, sliced
10 - 1 Scotch bonnet chili, seeded and finely chopped
→ Rice & Liquids
11 - 1½ cups long-grain rice (basmati or jasmine), rinsed
12 - 2½ cups chicken stock
13 - ⅔ cup coconut milk
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1½ teaspoons ground allspice
16 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
17 - ½ teaspoon ground cinnamon
18 - Salt and black pepper, to taste
→ Garnishes
19 - Fresh cilantro or parsley, chopped
20 - Lime wedges
# How to Make It:
01 - In a large bowl, whisk together jerk seasoning, olive oil, lime juice, and minced garlic. Add chicken thighs and toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for deeper flavor penetration.
02 - Heat a large skillet or Dutch oven over medium-high heat. Remove chicken from the marinade and sear for 2 to 3 minutes per side until a golden-brown crust forms. Transfer to a plate and set aside — the chicken will finish cooking in the rice.
03 - In the same pan with the residual drippings, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables soften and become fragrant, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Continue stirring for about 1 minute to toast the grains and bloom the spices.
05 - Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
06 - Nestle the seared chicken thighs into the rice mixture. Cover tightly with a lid and cook over low heat for 25 to 30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
07 - Remove the pan from heat and let it rest, covered, for 5 minutes to allow the rice to steam and flavors to settle. Discard the bay leaf.
08 - Fluff the rice with a fork, scatter the sliced spring onions and chopped herbs over the top, and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The coconut milk soaks into every grain of rice, making it rich without feeling heavy.
- You get bold Caribbean flavor without hunting down hard to find ingredients.
02 -
- Do not skip the resting step, the rice continues to absorb liquid and will be gummy if you rush it.
- Resist the urge to lift the lid and stir during the simmer, every peek releases steam the rice needs.
03 -
- If you have time to marinate the chicken overnight in the fridge, the flavor penetrates deeply and makes every bite more complex.
- Use the thickest part of the coconut milk can, the creamy layer at the top adds richness that the watery bottom cannot match.