Jerk Chicken & Coconut Rice (Print Version)
# Ingredients:
→ Spiced Chicken
01 -
About 5-6 chicken thighs (2.5 to 3 pounds)
02 -
1-2 spoonfuls of jerk seasoning
03 -
1 1/2 teaspoons of salt
04 -
1/2 teaspoon chicken bouillon powder, optional
→ Flavorful Rice
05 -
Half an onion, diced up small
06 -
4 tablespoons of canola oil
07 -
1 sprig of fresh thyme (or dry, about 1 teaspoon)
08 -
2 little bay leaves
09 -
2 cups of uncooked regular long-grain rice
10 -
2 minced garlic cloves
→ Liquids and Extras
11 -
One 13.5-ounce can of coconut milk
12 -
A 15.5-ounce can of red kidney beans, rinsed and drained
13 -
2 to 2 1/4 cups chicken stock or just water
14 -
1 to 1 1/2 teaspoons of Creole or jerk-style seasoning
15 -
Sprinkle of white pepper, about 1 teaspoon
16 -
Paprika, 1 teaspoon (optional)
17 -
A whole scotch bonnet pepper if you like it spicy (optional)
18 -
Chicken bouillon, 1 teaspoon, optional
19 -
Pinch of salt and pepper to fit your taste
20 -
Green onions, chopped, for a fresh garnish (optional)
# Instructions:
01 -
Set your oven to 350°F (177°C).
02 -
Wash those chicken thighs, dry them off, and make a few little cuts near the bone. Rub the salt, jerk seasoning, and bouillon powder (if using) all over.
03 -
Warm up 2 tablespoons of oil in a pot that can go into the oven. Brown each piece of chicken for 3 minutes on each side, then pull them out and wipe the pan clean.
04 -
Pour in the rest of the oil and toss in your onions, thyme, garlic, and bay leaf. Let it cook until soft (somewhere around 2-3 minutes).
05 -
Stir in the uncooked rice, beans, coconut milk, broth, and all your seasonings. Put the chicken back on top. Let it come to a boil, then bake it uncovered for 30 to 35 minutes.
06 -
Take it out, let it sit for a couple of minutes, and add green onion if you’d like. Serve it up and enjoy!
# Notes:
01 -
If you don’t have jerk seasoning, something like Creole or taco seasoning works too.
02 -
Rinse your rice to make it fluffier once cooked.
03 -
Chicken needs to hit 165°F inside to be safe to eat.