Jerk chicken rice and peas

Name: Jerk chicken rice and peas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American, Latin American, Caribbean
Ingredients: 2½-3 lb chicken thighs; 1½ tsp salt; ½ tsp chicken bouillon powder (optional); 4 tbsp canola oil; ½ onion, diced; 1 sprig fresh thyme; 2 cloves garlic, minced; 2 small bay leaves; 2 cups uncooked long grain rice; 1 13.5-ounce can coconut milk (1¾ cups); 1 15.5-ounce can red kidney beans, rinsed and drained; 1 teaspoon white ground white pepper; 1½ teaspoons jerk seasoning; ground pepper; 2-2¼ cups chicken broth (or water); 1 teaspoon chicken bouillon (optional); 1 whole scotch bonnet pepper (optional); 1 teaspoon paprika (optional); 1 green onion, for garnish (optional)

13 steps

Prep:15minCook:45min

Updated at: Fri, 20 Oct 2023 02:24:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories739.9 kcal (37%)

Total Fat41.3 g (59%)

Carbs64.7 g (25%)

Sugars2.6 g (3%)

Protein27.7 g (55%)

Sodium1163.1 mg (58%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2.5 lbchicken thighs

1 ½ tspsalt

½ tspchicken bouillon powder

optional

4 Tbspcanola oil

0.5onion

diced

1 sprigfresh thyme

2 cupslong grain rice

uncooked

1 x 13.5 ouncecan coconut milk

1 x 15.5 ouncecan red kidney beans

rinsed and drained

1 teaspoonground white pepper

1 ½ teaspoonsjerk seasoning

ground pepper

2 cupschicken broth

or water

1 teaspoonchicken bouillon

optional

1scotch bonnet pepper

whole, optional

1 teaspoonpaprika

optional

1green onion

for garnish, optional

Instructions

Step 1

Jerk Chicken Thighs. Preheat over to 350

Step 2

for faster cooking, make a ½-inch slit into chicken thigh meat on either side of the chicken, and wipe with a paper towel. Season with salt (about 1½ teaspoons) bouillon powder, 

Step 3

Rub both sides with a generous amount of the spice blend (Creole, jerk, or your favorite spice mix) 

Step 4

One-Pot Jerk Chicken and Rice

Step 5

Add about 2 tablespoons oil to a skillet, Dutch oven, or oven-safe pot. Then add chicken thighs skin side up, and brown for about 3 minutes on each side; be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside 

Step 6

Wipe pan with paper towel or napkin to remove any burns from pan.

Step 7

Add another 2 tablespoons oil, followed by onions, thyme, garlic, and bay leaf, and sauté until soft but not golden, 2-3 minutes. Then add rice and beans. 

Step 8

And all the remaining ingredients; chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add chicken, and bring to a boil. 

Step 9

Place in the oven and cook, uncovered, for 30- 35 minutes or until chicken is fully cooked. 

Step 10

Garnish with chopped green onions if desired. 

Step 11

Remove, let it cool, and serve. 

Step 12

Nutrition Information:

Step 13