Jerk Chicken Rice

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.