Caribbean Jerk Chicken and Rice Recipe
Caribbean Jerk Chicken and Rice Recipe bursts with island heat. Each bite carries the warmth of spices and herbs. Juicy chicken with rice soaks up every fiery drop.
Ingredients
- 1.5 lbs chicken thighs boneless
- 2 cups long-grain rice rinsed
- 2 tbsp jerk seasoning
- 1 Scotch bonnet pepper minced
- 1 onion chopped
- 3 garlic cloves minced
- 1 bell pepper chopped
- 1 tsp thyme dried
- 1/2 tsp allspice ground
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 3 cups chicken broth
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro for garnish
Instructions
- Season chicken with jerk seasoning.
- Heat oil in the skillet.
- Sear chicken on both sides.
- Remove chicken from the pan.
- Add onions and bell pepper.
- Cook until soft, about 3 minutes.
- Add garlic, thyme, and allspice.
- Stir and cook for one minute.
- Pour in rice and stir well.
- Add chicken broth to the pan.
- Add soy sauce and lime juice.
- Return chicken to the pan.
- Add Scotch bonnet and cover.
- Cook on low for 25 minutes.
- Check rice for tenderness before serving.
Notes
- Use boneless thighs for easy cooking.
- Rinse rice well to remove starch.
- Adjust Scotch bonnet for your heat level.
- Fresh lime juice brightens the flavors.
- Garnish with cilantro for color and taste.