How To Make Jerk Chicken with Rice & Peas
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs
- 2 tbsp jerk seasoning
- 1 tbsp vegetable oil
- 1 cup long-grain white rice
- 1 can (15 oz) coconut milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp thyme leaves
- 1 scotch bonnet pepper (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 green onions, sliced
Instructions
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Preheat the oven to 375°F (190°C).
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Rub the chicken thighs with jerk seasoning, ensuring they are evenly coated.
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Heat the vegetable oil in an oven-safe skillet over medium-high heat. Brown the chicken for 3-4 minutes on each side.
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Transfer the skillet to the preheated oven and cook for 25-30 minutes, or until the chicken is cooked through.
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Meanwhile, in a separate saucepan, combine the rice, coconut milk, kidney beans, onion, garlic, thyme, scotch bonnet pepper (if using), salt, and black pepper. Bring to a boil.
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Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
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Remove the skillet from the oven and let the chicken rest for a few minutes before serving.
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Serve the jerk chicken alongside the rice and garnish with sliced green onions.
Nutrition
- Calories : 485kcal
- Total Fat : 21g
- Saturated Fat : 13g
- Cholesterol : 107mg
- Sodium : 672mg
- Total Carbohydrates : 47g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 29g
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