Jamaican jerk chicken with rice is an iconic dish found throughout the Caribbean. The dish is known for its spicy and flavorful profile, making it a delicious entree for any meal.
The star of the dish is the jerk seasoning, which can be found in many stores or made from scratch. This seasoning blend typically includes allspice, garlic, nutmeg, thyme, scallions, and scotch bonnet peppers. The combination of these spices creates a unique flavor that has become a staple of Caribbean cuisine.
The chicken is marinated in the jerk seasoning for several hours before it is cooked. This allows the spices to really penetrate the chicken, giving it a bold and complex flavor. The chicken can be grilled, baked, or cooked in a skillet. Whatever cooking method you choose, the result will be a juicy and tender chicken with a spicy kick!
To complete the dish, serve it with a side of white rice. The starch helps to balance out the heat of the jerk seasoning, making it more enjoyable for those who don’t like overly spicy food. The rice also helps to absorb the flavor of the jerk chicken, making the dish more flavorful.
Jamaican jerk chicken with rice is a simple dish that is packed with flavor. Whether you want to add a little spice to your meal or just try something new, this dish is sure to please. Give it a try and you’ll soon be making it on a regular basis!
Ingredients
MAIN INGREDIENTS
- 4 chicken thighs
- 2 tablespoons of Jamaican jerk seasoning
- 2 tablespoons of olive oil
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 cup of long grain white rice
- 2 cups of chicken broth
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- 1 teaspoon of ground allspice
- 1 teaspoon of ground thyme
- Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F.
2. In a small bowl, mix together the jerk seasoning and olive oil. Rub the mixture over the chicken thighs and set aside.
3. In a large oven-safe skillet, heat the butter over medium-high heat. Add the red onion and bell pepper and cook until softened, about 3 minutes.
4. Add the garlic, allspice, thyme, salt, and pepper and cook for another minute.
5. Add the rice and stir to combine. Add the chicken broth and bring to a boil.
6. Add the chicken thighs to the skillet, cover with a lid and transfer to the preheated oven. Bake for 20 minutes.
7. Remove from the oven and let sit for 5 minutes before serving. Enjoy!
