Description
A vibrant one-pot meal with spice-rubbed chicken thighs, creamy coconut rice with kidney beans, infused with jerk seasoning and coconut milk.
Ingredients
Chicken
2 1/2–3 lb chicken thighs (5–6 pieces)
1 1/2 tsp kosher salt
1/2 tsp chicken bouillon (optional)
1–2 tbsp jerk seasoning
Rice & Seasonings
4 tbsp canola oil
1/2 medium onion, diced
1 sprig fresh thyme (or 1 tsp dried)
2 garlic cloves, minced
2 small bay leaves
2 cups uncooked long-grain rice
1 (13.5 oz) can coconut milk (1 3/4 cups)
1 (15.5 oz) can red kidney beans, rinsed and drained
1 tsp white pepper
1 1/2–2 tsp jerk seasoning
Salt and pepper to taste
2–2 1/4 cups chicken broth
1 tsp chicken bouillon (optional)
1 whole scotch bonnet pepper (optional)
1 tsp paprika (optional)
1 green onion, sliced (for garnish)
Instructions
Prepare chicken: Preheat oven to 350°F (177°C). Pat chicken dry, make slits, season thoroughly.
Brown chicken: Heat oil, brown chicken 3 mins per side, remove.
Sauté aromatics: Sauté onion, thyme, garlic, bay leaves 2-3 mins.
Build rice: Add rice, beans, broth, coconut milk, spices, return chicken, boil.
Bake: Bake 30-35 mins until chicken is cooked and rice tender.
Serve: Remove bay leaves, scotch bonnet, garnish with onions, serve hot.
Notes
Use bone-in, skin-on thighs for flavor.
Slits help cook chicken evenly.
Adjust scotch bonnet for heat.
Use quality jerk seasoning.
Rest dish before serving.
- Prep Time: 15
- Cook Time: 45
- Category: Main Dish, One-Pot Meal
- Method: Stovetop & Oven
- Cuisine: Caribbean
Nutrition
- Serving Size: 1/6 recipe
- Calories: 650
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 140 mg
Keywords: caribbean chicken and rice, jerk chicken one pot, coconut rice with chicken, island chicken dinner, spicy caribbean meal