Ingredients
- Chicken thighs (bone-in, skin-on): 6
- Olive oil: 2 tablespoons
- Onion, chopped: 1 medium
- Bell pepper (red or yellow), chopped: 1 medium
- Garlic, minced: 4 cloves
- Scotch bonnet pepper, minced (optional, use sparingly!): 1/2 teaspoon
- Caribbean jerk seasoning: 2 tablespoons
- Long-grain rice: 1.5 cups
- Chicken broth: 3 cups
- Coconut milk: 1/2 cup
- Thyme sprigs: 3
Instructions
- Step 1: Season the chicken thighs generously with Caribbean jerk seasoning.
- Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs on both sides until golden brown. Remove chicken from the skillet and set aside.
- Step 3: Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add minced garlic and Scotch bonnet pepper (if using) and cook for another minute until fragrant.
- Step 4: Stir in the rice and cook for 1 minute, toasting it lightly. Pour in chicken broth and coconut milk. Add thyme sprigs. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until rice is cooked and liquid is absorbed.
- Step 5: Nestle the seared chicken thighs into the rice mixture. Cover and cook for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 6: Remove from heat and let rest for 5 minutes before serving. Garnish with fresh thyme sprigs, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, with the rice kept separate for best results.
- For optimal reheating, add a splash of chicken broth or water to the rice and chicken before microwaving to prevent drying.
- Serve this vibrant dish with a side of mango salsa or a simple green salad to complement the rich flavors.
- Don't be afraid to adjust the amount of jerk seasoning to your preference, tasting as you go, since brands vary in spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American