I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Jerk Chicken Rice
...in your mind.
Jerk Chicken Rice

Jerk Chicken Rice

Ingredients

  • 2 pounds skin on bone in chicken thighs
  • 2/3 cup wet jerk seasoning, divided - recipe here, see note
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 1 cup white rice
  • One 15 ounce can red kidney beans, drained
  • 1 cup chicken broth
  • 1 can coconut milk
  • 2 tablespoons Worcestershire
  • Couple sprigs of fresh thyme

Directions

  1. Preheat to 350
  2. Put chicken in a large bowl, add 1/3 cup jerk seasoning and toss well to coat
  3. Heat any large oven proof pan on medium high, add oil and then chicken
  4. Cook about 3 minutes or until beautifully golden brown, then flip, cook another couple of minutes – and remove to a plate
  5. Leaving only a couple tablespoons of grease in the pan, add the onion, stirring until softened then put in the garlic
  6. Cook about a minute then add the rice and stir well for a couple minutes to let it toast just a bit
  7. Then add the chicken broth, coconut milk, beans and Worcestershire and remaining jerk wet rub - stirring really well to combine everything
  8. Add chicken back in and a couple sprigs of fresh thyme, cover well with a lid or foil, and put in the oven for about an hour – or until the chicken is super tender and the rice prefect
    NOTE
    :

The amount called for of the wet seasoning is using my recipe. If you use a store bought version, you should probably use less until you understand it’s heat level - just saying. Cuz if Jerk is known for anything…it’s generally crazy heat.

Jerk Chicken Rice

Jerk Chicken Rice

Ingredients

  • 2 pounds skin on bone in chicken thighs
  • 2/3 cup wet jerk seasoning, divided - recipe here, see note
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 1 cup white rice
  • One 15 ounce can red kidney beans, drained
  • 1 cup chicken broth
  • 1 can coconut milk
  • 2 tablespoons Worcestershire
  • Couple sprigs of fresh thyme

Directions

  1. Preheat to 350
  2. Put chicken in a large bowl, add 1/3 cup jerk seasoning and toss well to coat
  3. Heat any large oven proof pan on medium high, add oil and then chicken
  4. Cook about 3 minutes or until beautifully golden brown, then flip, cook another couple of minutes – and remove to a plate
  5. Leaving only a couple tablespoons of grease in the pan, add the onion, stirring until softened then put in the garlic
  6. Cook about a minute then add the rice and stir well for a couple minutes to let it toast just a bit
  7. Then add the chicken broth, coconut milk, beans and Worcestershire and remaining jerk wet rub - stirring really well to combine everything
  8. Add chicken back in and a couple sprigs of fresh thyme, cover well with a lid or foil, and put in the oven for about an hour – or until the chicken is super tender and the rice prefect
    NOTE
    :

The amount called for of the wet seasoning is using my recipe. If you use a store bought version, you should probably use less until you understand it’s heat level - just saying. Cuz if Jerk is known for anything…it’s generally crazy heat.