THE BEST ONE PAN CHICKEN & RICE DINNER (SPICY JERK!) | SAM THE COOKING GUY

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-bought seasoning

Homemade blends can be healthier and more flavorful.

Cut green onions into one-inch pieces and place in blender.

Add 5 cloves of garlic to the blender.

Add 1/2 yellow onion in big chunks to the blender.

Slice 1 inch of fresh ginger and add to the blender.

Rough chop 2 habanero peppers (removing stems) and add to the blender.

Add 1/4 cup brown sugar to the blender.

Add 2 teaspoons allspice to the blender.

Add 2 teaspoons ground ginger to the blender.

Add 2 teaspoons dry thyme to the blender.

Add 1 tablespoon kosher salt to the blender.

Juice 1 lemon and 1 lime into the blender, checking for seeds.

Add 1/4 cup avocado oil to the blender.

Blend all ingredients until smooth.

Place chicken thighs in a bowl and coat with the blended marinade, using hands to mix.

Heat avocado oil in a cast iron pan.

Sear chicken thighs in the hot pan for about 3 minutes on each side until browned.

Remove chicken from the pan once browned.

Add 1/2 yellow onion to the pan and soften it.

Add big cloves of garlic to the pan and mix until fragrant.

Add 1 cup white rice to the pan and toast it briefly.

Pour in 1 cup chicken broth and 1 cup coconut milk, stirring to combine.

Add 1 can of kidney beans to the mixture.

Add Worcestershire sauce, salt, and pepper to taste.

Bring the mixture to a boil.

Nestle the seared chicken thighs into the rice mixture.

Add any remaining liquids from the chicken to the pan.

Top with 2 sprigs of thyme.

Cover the pan with foil and transfer to a 350°F oven for about 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens