Ingredients
- Chicken thighs (bone-in, skin-on): 6
- Yellow bell pepper, chopped: 1
- Scotch bonnet pepper, minced (optional): 1/2
- Onion, chopped: 1 medium
- Garlic, minced: 4 cloves
- Caribbean jerk seasoning: 2 tablespoons
- Long-grain rice: 2 cups
- Coconut milk: 1 can (13.5 oz)
Instructions
- Step 1: Marinate chicken thighs with jerk seasoning, minced scotch bonnet (if using), and minced garlic for at least 30 minutes (or up to overnight) in the refrigerator.
- Step 2: In a large skillet or Dutch oven, brown the chicken thighs over medium-high heat on all sides. Remove chicken and set aside.
- Step 3: In the same skillet, sauté chopped onion and yellow bell pepper until softened, about 5-7 minutes.
- Step 4: Add the rice to the skillet and toast for 1-2 minutes. Pour in the coconut milk and enough water to reach the liquid level specified on the rice package instructions. Bring to a boil.
- Step 5: Nestle the browned chicken thighs into the rice mixture. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is cooked through (internal temperature of 165°F).
- Step 6: Let rest for 5 minutes before serving. Garnish with fresh cilantro or parsley, if desired.
Notes
- For optimal flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of water or coconut milk to the chicken and rice before microwaving to prevent drying.
- Serve with a side of mango salsa or a dollop of plain yogurt to complement the spicy and savory flavors.
- Don't skip toasting the rice; this step enhances its nutty flavor and prevents it from becoming mushy during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American