Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken thighs simmered with coconut rice, 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 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 Prepare:
01 - In a large bowl, whisk together jerk seasoning, olive oil, lime juice, and minced garlic. Add chicken thighs and toss to coat evenly. 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. Sear marinated chicken thighs for 2-3 minutes per side until a golden-brown crust forms. Remove and set aside — the chicken will finish cooking with the rice.
03 - In the same pan with the rendered drippings, add chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté until the vegetables soften and become fragrant, about 4 minutes.
04 - Stir in rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Toast the rice in the spiced oil for 1 minute, stirring constantly, until grains are lightly coated and fragrant.
05 - Pour in chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then immediately reduce 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 25-30 minutes, until rice is tender and chicken reaches an internal temperature of 165°F.
07 - Remove from heat and let rest, covered, for 5 minutes to allow the rice to steam and absorb remaining liquid. Discard the bay leaf.
08 - Fluff the rice with a fork, sprinkle with sliced spring onions and fresh herbs. Serve immediately with lime wedges alongside.
# Expert Advice:
01 -
- The coconut milk keeps the rice ridiculously creamy while the jerk marinade does all the heavy lifting for flavor.
- Everything cooks in one pan so cleanup is almost nonexistent, which matters more than people admit.
- It stretches beautifully for leftovers and somehow tastes even better the next day when the spices have settled in.
02 -
- Do not skip the resting step or you will end up with rice that is slightly wet and not fully set on the bottom where all the best flavor lives.
- If you open the lid during the simmer to peek, you release steam that the rice needs to cook properly, so resist the urge for at least 20 minutes.
- Scotch bonnet peppers can vary wildly in heat so taste a tiny piece before deciding how much to add.
03 -
- Marinate the chicken overnight if you can because the flavor difference between 15 minutes and 8 hours is dramatic and undeniable.
- Let the coconut milk can sit undisturbed for a while then scoop the thick cream off the top for extra richness in the rice.