Description
A recipe for flavorful Caribbean jerk seasoned chicken served with rice.
Ingredients
Scale
- 2 lbs chicken pieces (thighs or breasts)
- 1/4 cup jerk seasoning paste
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rub the chicken pieces thoroughly with the jerk seasoning paste. Let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes per side. Remove the chicken and set it aside.
- Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the white rice, coating it with the pan drippings.
- Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil.
- Return the browned chicken to the skillet, nestling it into the rice mixture.
- Reduce the heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
- Remove the skillet from the heat and let it stand, covered, for 10 minutes before serving. Fluff the rice gently with a fork before serving the chicken alongside it.
Notes
- For a deeper flavor, use bone-in, skin-on chicken thighs.
- Adjust the amount of jerk seasoning based on your preference for heat.
- You can substitute water for chicken broth if needed.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: jerk chicken, rice, caribbean, spicy chicken, one-pot meal