Why Youโll Love This Recipe
Caribbean Jerk Chicken and Rice is a vibrant, flavor-packed dish that combines spicy, smoky, and savory notes with the comforting texture of fluffy rice. The unique blend of jerk spices adds a tantalizing heat, perfectly balanced by the aromatic herbs and the natural sweetness from the chicken juices. It’s a one-pot wonder that’s both satisfying and easy to prepare, making it ideal for weeknight dinners or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or breasts
- Long-grain white rice
- Jerk seasoning (store-bought or homemade)
- Garlic
- Onion
- Bell peppers
- Scallions
- Fresh thyme
- Chicken broth
- Coconut milk
- Lime
- Olive oil
- Salt and pepper
Directions
- Prepare the Chicken:ย Rub the chicken with jerk seasoning, ensuring it is evenly coated. Let it marinate for at least 30 minutes, preferably overnight for maximum flavor.
- Cook the Chicken:ย In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove and set aside.
- Sautรฉ the Vegetables:ย In the same pan, add chopped onions, garlic, bell peppers, and scallions. Cook until softened and fragrant.
- Add Rice and Liquids:ย Stir in the rice, coating it with the vegetable mixture. Pour in the chicken broth and coconut milk. Add fresh thyme and a squeeze of lime juice.
- Combine and Simmer:ย Return the chicken to the pan, nestling it into the rice. Cover and simmer on low heat until the rice is tender and the chicken is cooked through, about 20-25 minutes.
- Serve:ย Fluff the rice with a fork, garnish with extra scallions and lime wedges, and serve hot.
Servings and Timing
- Servings:ย 4-6
- Prep Time:ย 15 minutes
- Marination Time:ย 30 minutes to overnight
- Cook Time:ย 30 minutes
- Total Time:ย 1 hour (including minimum marination)
Variations
- Spicy Kick:ย Add extra Scotch bonnet peppers for more heat.
- Vegetarian Option:ย Substitute chicken with tofu or tempeh and use vegetable broth.
- Tropical Twist:ย Add diced pineapple or mango for a sweet contrast.
- Brown Rice:ย For a healthier version, use brown rice, adjusting the cooking time accordingly.
Storage/Reheating
- Storage:ย Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating:ย Reheat in the microwave or on the stovetop with a splash of chicken broth or water to keep the rice moist.
- Freezing:ย Freeze in portioned containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is jerk seasoning made of?
Jerk seasoning typically includes allspice, thyme, Scotch bonnet peppers, garlic, ginger, cinnamon, nutmeg, and brown sugar.
Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs or breasts work well and cook faster.
How spicy is Caribbean jerk chicken?
It can be quite spicy, but you can adjust the heat level by controlling the amount of jerk seasoning or peppers used.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and rice a day in advance and reheat before serving.
What type of rice is best for this dish?
Long-grain white rice is ideal, but jasmine or basmati rice also work well.
Can I grill the chicken instead of pan-cooking?
Absolutely. Grilled jerk chicken adds a smoky flavor that complements the dish beautifully.
Is coconut milk necessary?
Coconut milk adds creaminess and a subtle sweetness, but you can substitute with additional broth if preferred.
How do I prevent the rice from becoming mushy?
Ensure the correct liquid-to-rice ratio and avoid overcooking. Let the dish rest covered for a few minutes after cooking.
Can I add other vegetables?
Yes, feel free to add vegetables like carrots, peas, or corn for extra color and nutrition.
What can I serve with Caribbean jerk chicken and rice?
It pairs well with a simple green salad, fried plantains, or coleslaw.
Conclusion
Caribbean Jerk Chicken and Rice is a flavorful, versatile dish that brings a taste of the tropics to your table. With its bold spices, hearty ingredients, and easy preparation, it’s a meal that’s sure to become a family favorite. Enjoy the vibrant flavors and the comforting combination of tender chicken and savory rice.
Print
Caribbean Jerk Chicken and Rice
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Caribbean
- Diet: Gluten Free
Description
This Caribbean Jerk Chicken and Rice is bursting with bold, smoky, and spicy flavors. The chicken is marinated in a zesty jerk seasoning blend, then grilled to perfection and served over fluffy, fragrant rice. Itโs a vibrant, colorful dish that brings the tropical taste of the Caribbean right to your table.
Ingredients
For the Jerk Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 scotch bonnet pepper, finely chopped (optional for extra heat)
- 1-inch piece fresh ginger, grated
For the Rice:
- 1 cup long-grain white rice (or jasmine rice)
- 1 1/2 cups coconut milk (unsweetened)
- 1 cup chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the Chicken:
In a large bowl, combine olive oil, soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, paprika, thyme, cayenne, black pepper, salt, garlic, onion, scotch bonnet pepper, and ginger. Add the chicken, coating it well with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor. - Cook the Chicken:
Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6โ7 minutes per side or until the internal temperature reaches 165ยฐF (75ยฐC) and the outside has a nice char. Remove from heat and let it rest for a few minutes. - Prepare the Rice:
In a medium saucepan, combine the coconut milk and chicken broth. Bring to a boil over medium heat. Add the rice, black beans, red bell pepper, green onions, salt, and pepper. Stir well, reduce the heat to low, cover, and simmer for about 15โ18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and stir in the lime juice. - Assemble and Serve:
Slice the jerk chicken and serve it over the coconut rice and beans. Garnish with fresh cilantro if desired.
Notes
- Adjust the spiciness by using less cayenne or omitting the scotch bonnet pepper.
- You can bake the chicken in the oven at 400ยฐF (200ยฐC) for 20โ25 minutes if you prefer.
- Add mango salsa on the side for a sweet and tangy contrast.
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