About
Ah, the beauty of the one-pot meal! The satisfaction of a complete meal with a fraction of the cleanup. Caribbean Jerk Chicken embodies both: the spicy, tangy, wonderfully seasoned chicken served alongside extra savory rice and beans all in a single pan! Infused with tropical coconut and paprika, Caribbean Jerk Chicken relaxes you with its fantastic flavors as well as its convenience. It's basically a vacation in a skillet, no sunscreen required... only your appetite!
Ingredients
- For the chicken:
- 2 1/2-3 pounds chicken breasts, boneless and skin-on
- 1 1/2 teaspoons salt
- 1/2 teaspoon chicken bouillon powder, optional
- 1 tablespoon jerk seasoning, plus more, to taste
- For the rice:
- 4 tablespoons canola oil, divided
- 1/2 medium onion, diced
- 1 sprig thyme or 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 2 small bay leaves
- 2 cups long-grain rice
- 1 (15.5-ounce) can kidney beans, rinsed and drained
- 1 (13.5-ounce) can coconut milk
- 1 teaspoon ground white pepper
- 1 1/2 teaspoons jerk seasoning
- salt, to taste
- pepper, to taste
- 2 cups chicken broth
- 1 teaspoon chicken bouillon, optional
- 1 whole scotch bonnet pepper, optional
- 1 teaspoon paprika, optional
- 1 green onion, optional, chopped, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Season the chicken with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the chicken bouillon powder.
Step 3 -Rub both sides of the chicken breasts with 1 tablespoon of the jerk seasoning.
Step 4 -Add 2 tablespoons of the oil to an oven-safe skillet, Dutch oven, or oven-safe pan over medium-high heat.
Step 5 -Add the chicken breasts skin-side down and sauté until browned, about 3 minutes per side.
Step 6 -Transfer the chicken to a plate. Wipe the pan with paper towels.
Step 7 -Add the remaining 2 tablespoons of the oil to the pan over medium heat.
Step 8 -Add the onions, the thyme, the garlic, and the bay leaves, and sauté until soft but not golden, about 2-3 minutes.
Step 9 -Add the rice and the beans.
Step 10 -Add the coconut milk, the white pepper, the remaining jerk seasoning, the salt, the pepper, the chicken broth, the remaining chicken bouillon, the scotch bonnet pepper, and the paprika.
Step 11 -Add the chicken back to the pan, skin-side up.
Step 12 -Bring the chicken mixture to a boil.
Step 13 -Place the pan in the oven and cook until the rice is tender, the liquid is absorbed, and the chicken is cooked to 165 degrees F internally, about 30-35 minutes.
Step 14 -Garnish with the green onions.
Step 15 -Serve.
