Caribbean Chicken with Rice (Print Version)
# Ingredients:
→ Jerk Chicken
01 -
5-6 chicken thighs, around 2½-3 pounds in total
02 -
1½ teaspoons salt for seasoning
03 -
1-2 tablespoons of jerk seasoning (use more or less to taste)
04 -
Optional: ½ teaspoon chicken bouillon powder
→ Rice Base
05 -
2 cups long-grain rice, uncooked
06 -
2 small bay leaves
07 -
Half a medium onion, chopped finely
08 -
4 tablespoons canola oil for cooking
09 -
2 minced garlic cloves
10 -
1 sprig fresh thyme (or 1 teaspoon dried)
→ Liquid and Seasonings
11 -
1 can of red kidney beans (15.5 oz)—rinse and drain first
12 -
Coconut milk, one can (13.5 oz)
13 -
2 to 2¼ cups chicken broth (or water if you prefer)
14 -
1 teaspoon of white pepper
15 -
1½-2 teaspoons of jerk or Creole seasoning
16 -
Optional: Add paprika, 1 teaspoon
17 -
Salt and pepper to balance the flavors
18 -
Optional: A whole scotch bonnet pepper
19 -
Green onion for a garnish, if you want
20 -
Another teaspoon of chicken bouillon powder, if desired
# Instructions:
01 -
Set your oven to 350°F (177°C) to heat up.
02 -
Rinse the thighs and pat them dry with paper towels. Slice a few cuts (½ inch) near the bones, then rub in salt, jerk seasoning, and the bouillon powder.
03 -
Warm up 2 tablespoons of oil in an oven-safe pot. Sear both sides of the chicken for about 3 minutes each. Remove the chicken, then clean the pot gently.
04 -
Add garlic, thyme, bay leaf, and onion to the heated pot with any leftover oil. Let them soften for 2-3 minutes.
05 -
Pour in rice, red beans, broth, coconut milk, and seasonings. Put the chicken back on top. Bring everything to a boil, then put the pot in the oven (uncovered) and bake for 30-35 minutes.
06 -
Let it sit for a few minutes to cool. Sprinkle green onion on top before digging in, if you'd like.
# Notes:
01 -
You can use taco seasoning instead of jerk if needed.
02 -
Rinse your rice to keep it fluffy and light.
03 -
Check your chicken’s temperature—it should be 165°F inside.