Spicy Jerk Chicken Rice (Printable)

Jerk-spiced chicken thighs slow-cooked with fragrant coconut rice, bell peppers, and warming Caribbean spices.

# 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 (optional)

→ 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 Steps:

01 - In a large mixing bowl, whisk together the jerk seasoning, olive oil, lime juice, and minced garlic. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to overnight for a more intense flavor.
02 - Heat a large skillet or Dutch oven over medium-high heat. Remove the 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 skillet, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables are softened and fragrant, about 4 minutes.
04 - Stir the rinsed rice into the vegetable mixture along with the ground allspice, thyme, cinnamon, and bay leaf. Toast for 1 minute, stirring constantly, until the grains are lightly coated and the spices are fragrant.
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 with a tight-fitting lid and cook over low heat for 25 to 30 minutes, or 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 to allow the flavors to meld. Discard the bay leaf. Fluff the rice with a fork, sprinkle with sliced spring onions and fresh herbs, and serve with lime wedges.

# Expert Advice:

01 -
  • The coconut milk melts into the rice in a way that makes every bite creamy without being heavy, and you will want to eat it straight from the pot.
  • It reheats beautifully the next day when the spices have had time to deepen and settle into every grain.
  • You only need one pan, which means cleanup is almost nonexistent and that alone is worth celebrating.
02 -
  • Lifting the lid during the simmer lets steam escape and the rice will not cook evenly, so resist the urge to peek no matter how good it smells.
  • The scotch bonnet heat intensifies as the dish sits, so if you are serving it the next day expect a noticeably spicier bowl.
03 -
  • If you have time to marinate the chicken overnight, the flavor penetrates so deeply that you will taste the difference in every single bite.
  • A squeeze of lime juice right at the end, over the rice and not just the chicken, brightens the entire dish and makes all the spices sing together.

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