Spicy Jerk Chicken Rice (Printer-friendly)

Jerk-spiced chicken simmered with coconut rice, peppers, and warm Caribbean 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 yellow onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 scallions, sliced
10 - 1 Scotch bonnet pepper, seeded and finely minced (adjust to taste)

→ Rice & Liquids

11 - 1½ cups long-grain white rice (basmati or jasmine), rinsed and drained
12 - 2½ cups chicken broth
13 - ⅔ cup full-fat 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 - Kosher salt and freshly ground black pepper, to taste

→ Garnishes

19 - Fresh cilantro or flat-leaf parsley, roughly chopped
20 - Lime wedges for serving

# How to Make It:

01 - In a large mixing bowl, whisk together the jerk seasoning, olive oil, lime juice, and minced garlic until well combined. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to overnight for more pronounced flavor.
02 - Set a large skillet or Dutch oven over medium-high heat. Working in batches if needed, sear the marinated chicken thighs for 2 to 3 minutes per side until a deep golden crust forms. Transfer to a plate and set aside — the chicken will finish cooking in the rice.
03 - In the same pan with the residual fond, add the chopped onion, diced bell peppers, and minced Scotch bonnet pepper. Sauté over medium heat, stirring occasionally, until the vegetables have softened and become fragrant, about 4 minutes.
04 - Stir the rinsed rice into the vegetable mixture along with the ground allspice, dried thyme, cinnamon, and bay leaf. Continue toasting, stirring constantly, for 1 minute to bloom the spices and lightly coat the grains.
05 - Pour in the chicken broth and coconut milk, stirring to combine. Season lightly with salt and pepper. Bring the liquid to a gentle boil over medium-high heat.
06 - Once boiling, reduce the heat to low. Nestle the seared chicken thighs into the rice mixture, pouring in any accumulated juices from the plate. Cover tightly with a lid and cook for 25 to 30 minutes, until the rice is tender and the chicken registers 165°F internally.
07 - Remove the pan from the heat and let it rest, covered, for 5 minutes to allow the rice to steam and moisture to redistribute. Discard the bay leaf.
08 - Fluff the rice gently with a fork. Scatter the sliced scallions and chopped fresh herbs over the top. Serve immediately with lime wedges alongside.

# Expert Tips:

01 -
  • The coconut milk melts into the rice and creates this creamy, fragrant base that soaks up every bit of jerk spice.
  • It is genuinely a one-pot meal, which means you get maximum flavor with surprisingly little cleanup.
  • The heat is completely in your hands, gentle and warming or fiery enough to make you sweat happily.
02 -
  • Resist the urge to lift the lid while the rice simmers because every peek releases steam that the rice needs to cook properly.
  • If the rice is still slightly firm after 30 minutes, add a splash of stock, cover again, and give it 5 more minutes on low.
03 -
  • Marinate the chicken overnight if you can because the flavors penetrate deeply and the texture becomes unbelievably tender.
  • Shake the coconut milk can vigorously before opening so the creamy layer blends smoothly into the stock.

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