Jamaican Jerk Chicken Rice
A vibrant one-pot Caribbean dish combining aromatic jerk-spiced chicken with coconut-infused rice, creating a perfect balance of heat, sweetness, and ...
6
Jamaican Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
15 views
Ingredients
🥩
6 pieces
bone-in chicken thighs
skin-on, patted dry
🥬
2 inches
fresh ginger
peeled and grated
🥬
1 whole
scotch bonnet pepper
seeded and minced, wear gloves
🥩
1 cup
chicken stock
🍎
1 can
coconut milk
14 oz
🌾
2 cups
jasmine rice
🍎
2 tablespoons
lime juice
🥬
6 stalks
green onions
roughly chopped
💧
3 tablespoons
soy sauce
🫒
3 tablespoons
vegetable oil
🌶️
4 sprigs
fresh thyme
🥬
6 whole
garlic cloves
minced
📦
2 whole
bay leaves
🥬
1 tablespoon
black pepper
🌶️
2 teaspoons
kosher salt
📦
2 tablespoons
ground allspice
🌶️
1 teaspoon
ground cinnamon
🌶️
1 teaspoon
ground nutmeg
📦
2 tablespoons
brown sugar
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Create the jerk marinade by combining scotch bonnet pepper, green onions, fresh thyme leaves, fresh ginger, garlic cloves, ground allspice, brown sugar, ground cinnamon, ground nutmeg, black pepper, soy sauce, and lime juice in a food processor. Blend until a smooth paste forms.
Step 2
Place bone-in chicken thighs in a large bowl and thoroughly coat with the jerk marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate the meat.
Step 3
Remove marinated chicken from refrigerator 30 minutes before cooking to come to room temperature. Scrape excess marinade from chicken and reserve it for later use.
Step 4
Heat vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 5-7 minutes until deeply golden brown. Flip and cook for additional 3-4 minutes.
Step 5
Remove chicken from pot and set aside. Pour off all but 2 tablespoons of fat, keeping the flavorful brown bits (fond) at the bottom of the pot.
Step 6
Add jasmine rice to the pot and toast for 2-3 minutes, stirring frequently to coat with fat and develop nutty aromas. Add reserved marinade and cook for 1 minute to bloom the spices.
Step 7
Pour in coconut milk, chicken stock, and add bay leaves and kosher salt. Stir to combine and bring to a gentle simmer. Place chicken thighs on top of rice, skin-side up.
Step 8
Reduce heat to low, cover tightly, and cook for 20-25 minutes until rice is tender and chicken reaches 165°F (74°C) internal temperature. Let rest covered for 10 minutes to allow rice to absorb remaining liquid.
Step 9
Fluff rice gently with a fork, removing bay leaves. Serve chicken over rice, garnishing with additional fresh thyme if desired.
✨Chef's Tips
- ★For authentic jerk flavor, use whole spices toasted and ground fresh - especially allspice berries, which are crucial to traditional jerk seasoning. Toast spices in a dry pan until fragrant, then grind in a spice grinder.
- ★The key to perfectly cooked rice is the correct liquid-to-rice ratio and proper heat management. After bringing to a simmer, resist the urge to lift the lid - the steam is crucial for even cooking. Listen for a slight crackling sound near the end of cooking, indicating the bottom layer of rice is developing a desirable crust.
- ★When searing the chicken, ensure your pot is hot enough that the chicken sizzles on contact but not so hot that the spices burn. The fond (browned bits) on the bottom of the pan contains concentrated flavors that will be absorbed by the rice.
- ★For food safety when handling scotch bonnet peppers, wear gloves and avoid touching your face. To modify heat levels, remove the pepper's membrane and seeds (where most capsaicin is concentrated) or substitute with habanero or even jalapeño for milder heat.
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