Spicy Jerk Chicken Rice (Print View)

Caribbean jerk chicken simmered with coconut rice, peppers and warming spices in one pot.

# What You 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 pepper, seeded and finely minced (adjust to taste)

→ 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 for serving

# How-To Steps:

01 - In a large mixing bowl, whisk together jerk seasoning, olive oil, lime juice, and minced garlic. Add chicken thighs and turn to coat evenly. Marinate at room temperature for at least 15 minutes, or refrigerate overnight for more pronounced flavor.
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 with the rice.
03 - In the same skillet, add the chopped onion, diced bell peppers, and minced Scotch bonnet pepper. Sauté over medium heat until the vegetables soften, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Toast the rice gently for 1 minute, stirring constantly to coat each grain in the spices.
05 - Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then immediately 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 from heat and let rest, covered, for 5 minutes. Discard the bay leaf. Fluff the rice with a fork, scatter the spring onions and fresh herbs over the top, and serve with lime wedges alongside.

# Expert Hints:

01 -
  • The marinade does all the heavy lifting, so you get depth that tastes like it took hours with almost no effort.
  • Coconut milk makes the rice impossibly fragrant and slightly creamy without any dairy.
  • It reheats brilliantly the next day when the flavors have had time to mingle even more.
02 -
  • Do not skip the resting step because the rice continues to absorb liquid and the chicken juices redistribute for maximum tenderness.
  • Wear gloves when handling Scotch bonnet peppers and for the love of everything do not touch your eyes afterward.
  • If the rice seems slightly underdone at the 25 minute mark, splash in a few tablespoons of water, cover again, and give it 5 more minutes on low.
03 -
  • Toasting the dry spices with the rice for that one minute before adding liquid is the secret to layered flavor rather than a one note dish.
  • Use the fattiest coconut milk you can find because the leaner versions simply do not deliver the same richness.

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