Jerk Chicken and Rice Recipe - Easy One Pan Chicken and Rice

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: regular seasoning

homemade blends can reduce sodium and additives.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

light coconut milk has fewer calories.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

canned beans are more affordable and convenient.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

chicken thighs are often cheaper than breasts.

Combine garlic powder, onion powder, paprika, cayenne pepper, allspice, brown sugar, dried parsley, dried thyme, red pepper flakes, ground cumin, ground cloves, ground nutmeg, ground cinnamon, salt, and black pepper in a bowl to make jerk seasoning.

Season bone-in skin-on chicken thighs on both sides with a few tablespoons of the jerk seasoning, patting it in to ensure it sticks.

Cover the seasoned chicken with aluminum foil or cling wrap and let it marinate in the fridge for 2 hours.

Heat oil in a skillet over medium heat until hot.

Add the marinated chicken thighs skin-side down and sear for 3 minutes, then flip and sear for another 3 minutes on the other side.

Remove the chicken from the pan and set aside.

In the same pan, add chopped red bell pepper, green bell pepper, onion, and carrots, and sauté on medium heat for 1 to 2 minutes.

Add washed white rice and a spoonful of the jerk seasoning to the vegetables, season with salt and black pepper, and sauté for about 1 minute.

Pour in chicken broth and rice wine vinegar, stirring to combine.

Add the seared chicken back into the pan, ensuring everything is mixed well.

Preheat the oven to 350°F.

Once the rice and chicken come to a simmer, cover the pan with aluminum foil and place it in the oven to bake for 45 minutes.

After baking, finish the dish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: