Description
This vibrant dish combines jerk-seasoned chicken with creamy coconut milk and hearty rice for a comforting meal perfect for any occasion.
Ingredients
Scale
- 1 tbsp vegetable oil
- 6–8 chicken thighs and drumsticks
- 2 tbsp Jamaican jerk seasoning
- 1 onion (chopped)
- 1 tsp grated ginger
- 3 cloves garlic (crushed)
- 1½ cups long grain rice
- 1 tsp ground allspice
- ¼ tsp dried chili flakes (or 1 whole Scotch bonnet pepper)
- 4–5 sprigs of thyme (or 1 tsp dried thyme)
- 2 green onions (sliced)
- 2 tsp salt
- 1¾ cups water
- 14 oz coconut milk
- 14 oz canned kidney beans (drained)
Instructions
- Preheat the oven to 350°F (180°C).
- Rub chicken with jerk seasoning and set aside.
- Heat vegetable oil in a large, oven-safe pan over medium-high heat; sear chicken for 5-7 minutes until golden.
- Remove chicken and sauté onion and ginger for 5 minutes, add garlic and sauté for another 30 seconds.
- Add rice, stir to toast, and mix in the spices and salt.
- Pour in water and coconut milk, then add kidney beans; bring to a simmer.
- Nestle chicken back into the pan, cover, and bake for 20 minutes; remove cover and bake for another 10 minutes.
Notes
Ensure chicken is at room temperature before cooking for even results.
Leftovers can be stored in the fridge for up to 3 days and reheated easily.
For a gluten-free option, check seasoning labels.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 75mg