Description
Caribbean jerk chicken with rice is a delightful dish featuring juicy chicken thighs marinated in spicy jerk seasoning, served alongside creamy coconut rice.
Ingredients
Scale
- 1.5 pounds chicken thighs (4 to 6 thighs)
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup long-grain white rice or jasmine rice
- 1 cup canned coconut milk
- 1 cup diced bell peppers
- 1 medium onion
- 3 cloves minced garlic
- 1 tablespoon freshly grated ginger
- 1 cup water
Instructions
- Marinate the chicken with jerk seasoning for at least 30 minutes, preferably overnight.
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, heat 1 tablespoon of olive oil and sauté onions, garlic, and ginger until translucent.
- Cook the marinated chicken in a skillet with the remaining olive oil for 6-7 minutes on each side until cooked through.
- Add rinsed rice to the onion mixture, then pour in coconut milk and water, season with salt, and simmer for 15-20 minutes.
- Fluff the rice and stir in diced bell peppers.
- Serve the jerk chicken alongside the coconut rice, garnished with sliced scallions.
Notes
- Use fresh ingredients for the best flavor.
- Marinate the chicken longer for maximum flavor.
- Rinse the rice to prevent stickiness.
- Let the rice rest after cooking for fluffiness.
- Experiment with different marinades and rice options.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling or Pan-searing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Caribbean, jerk chicken, coconut rice, spicy, flavorful