Spicy Jerk Chicken Rice (Printable version)
Bold Caribbean jerk chicken simmered with fragrant coconut rice, bell peppers, and warming spices for a satisfying gluten-free meal.
# Ingredient List:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons olive oil
04 - 2 tablespoons 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 Make It:
01 - In a large bowl, combine jerk seasoning, olive oil, lime juice, and minced garlic. Add chicken thighs and toss to coat evenly. Marinate for at least 15 minutes at room temperature, or refrigerate overnight for deeper flavor penetration.
02 - Heat a large skillet or Dutch oven over medium-high heat. Sear the marinated chicken thighs for 2 to 3 minutes per side until a golden-brown crust forms. Remove and set aside — the chicken will finish cooking in the rice.
03 - In the same pan, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté until the vegetables soften and release their aromas, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Toast the rice and spices together for 1 minute, stirring constantly to coat the grains evenly.
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 browned 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 the pan from heat and let it rest, covered, for 5 minutes. Discard the bay leaf. Fluff the rice with a fork, sprinkle with sliced spring onions and fresh herbs, and serve with lime wedges on the side.
# Expert Suggestions:
01 -
- The coconut milk melts into every grain of rice, creating a richness that feels indulgent without being heavy.
- You get restaurant quality Caribbean flavor from one pan and about an hour of mostly hands off cooking.
02 -
- Resist the urge to lift the lid while the rice simmers because every peek releases steam the rice needs to cook evenly.
- The chicken will not be fully cooked after searing and that is intentional because it finishes gently in the rice where it stays incredibly moist.
03 -
- Letting the chicken marinate overnight in the fridge transforms the flavor from good to unforgettable.
- Toast the dry spices in the pan for that extra minute before adding liquid because blooming them in heat releases oils you simply cannot get otherwise.