Jerk Chicken and Rice

Some Cooking Essentials:

9 Qt Dutch Oven

Shun Cleaver

All Clad Measuring Cups

NutriBullet

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Jerk Chicken & Rice

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Yield: 6-8

Author: Amelia is NOT a Chef

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Ingredients

Jerk Seasoning & Chicken

• 6-8 Bone-in Skin-on Chicken thighs
• 1 habanero pepper (finely chopped or pulsed in a food processor) (or more if you want it hotter)
• 2 teaspoons ground allspice
• 2 teaspoons fresh thyme
• 2 teaspoons smoked paprika
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 5 cloves of garlic (finely chopped or pulsed in a food processor)
• 1/4 cup raisins (finely chopped or pulsed in a food processor)
• 1/2 teaspoon ground turmeric
• Zest of 1 lime

Rice

• 2 cups long-grain white rice, rinsed
• 1 (13.66 oz can) coconut cream (or full-fat coconut milk)
• 2 cups chicken broth (or water + 2 chicken bouillon cubes)
• 2 medium onions, diced
• 2 bell peppers, diced
• 5 cloves garlic, minced
• 2 cups frozen peas (or your preferred veggie)
• 2 cups green onions, thinly sliced
• 4 tablespoons olive oil
• The remaining jerk seasoning- about 3 tablespoons (to add to the rice)
• Salt and pepper to taste
• Juice of 1 lime

Instructions

Jerk Seasoning

1. Pulse the raisins, garlic, and habanero in a food processor or chop them finely until you have small bits.
2. In a bowl, combine all the dry spices, and then add the raisins, garlic and habanero, and lime zest and stir well.
3. Use about 3 tablespoons to rub on the chicken thighs, then refrigerate overnight or for at least 2 hours. Save the rest for the rice.

Jerk Chicken & Rice

1. Preheat oven to 350°F
2. In a large, oven-safe pot or Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Once hot, add the chicken thighs and drumsticks. Sear for 5-6 minutes on each side until crispy and golden. Remove the chicken from the pot and set aside.
3. In the same pot, add the remaining 2 tbsp of olive oil. Add the diced onions, bell peppers, green onions, and garlic, cooking for about 3-4 minutes until softened and fragrant.
4. Stir in the rice, ensuring it gets coated with the oil and veggies.
5. Pour in the coconut cream and chicken broth, stirring to combine. Add the remaining Jerk Seasoning, salt, and pepper.
6. Bring the mixture to a boil over medium-high heat.
7. Once the liquid is boiling, nestle the seared chicken thighs back into the pot, skin-side up. Ensure they’re sitting on top of the rice mixture.
8. Place the pot in a preheated oven at 350°F without a lid. Bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.
9. About 5 minutes before the dish is done, add the frozen peas on top of the rice and chicken, and return the pot to the oven to steam the peas.
10. Once the chicken is cooked through and the rice is fluffy, remove the pot from the oven. Let it sit for 5 minutes before serving.
11. Garnish with additional green onions and serve with extra lime wedges.

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