Jerk Chicken and Rice Recipe

If you’re craving something bursting with flavor that feels like a warm hug from the Caribbean, you’re in for a treat with this Jerk Chicken and Rice Recipe. It’s a fan-freaking-tastic dish that combines spicy, savory jerk chicken with perfectly cooked, aromatic rice all in one pot. Whether this is your first time making a jerk chicken dish or you’ve been a fan for years, I promise you’ll find this recipe approachable, satisfying, and downright addictive. Let’s dive in and get cooking!

this Recipe

Ingredients You’ll Need

The fantastic thing about this Jerk Chicken and Rice Recipe is how these fresh and pantry-friendly ingredients come together to build layers of flavor. Keep an eye out for good-quality jerk seasoning and fresh veggies for the best results.

• Boneless Chicken Thighs: Perfectly tender and juicy, thighs hold up well to marinating and cooking without drying out.
• Delmas Poultry Seasoning: A Caribbean spice blend that brings a distinct, warm flavor to the chicken.
• Jerk Seasoning: Choose mild or hot according to your spice preference—this is the heart of the dish!
• Basmati Rice: I love using basmati because it stays fluffy and fragrant, soaking up all the delicious flavors.
• Neutral Oil: Use canola or another neutral oil so the spices really shine without extra flavor interference.
• Chicken Stock: Low sodium is best so you can adjust seasoning easily without things getting too salty.
• Peas and Carrots Mixture: Adds sweetness, color, and a nice pop of texture in every bite.
• Green Onions: Freshness and a subtle oniony bite brighten up the whole dish.
• Roughly Chopped Onions: They caramelize down nicely and create a satisfying depth of flavor.
• Lemon Juice: Lifts and balances rich spices with a pleasant tang.
• Tomato Paste: Adds body and a little acidity to enhance the stew-like rice.

Variations

I like to keep this jerk chicken and rice recipe versatile depending on what mood I’m in or what I have on hand. You’ll enjoy experimenting with different tweaks to make it your own.

• Heat Level: I’ve swapped in extra hot Scotch bonnet peppers once, and it was a fiery success—just be careful if you’re not used to spicy food!
• Protein Swaps: Tried bone-in chicken pieces instead of thighs once, and it added extra flavor but longer cooking time.
• Vegetarian Option: Replace chicken with tofu or seitan and use vegetable broth for a delicious twist.
• Rice Alternatives: Jasmine rice works well too if you don’t have basmati, but rinse well for fluffiness.

How to Make Jerk Chicken and Rice Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by combining your boneless chicken thighs with 2 tablespoons of Delmas poultry seasoning and 3 tablespoons of your chosen jerk seasoning in a large bowl. I learned the magic here is to rub the spices into every nook of the chicken, not just sprinkle them on top. Let this marinate for at least 15 to 20 minutes, or longer if you have the time—overnight is even better! This step really locks in that spicy, fragrant flavor that makes this dish so memorable.

Step 2: Sear the Chicken to Lock in Juices

Heat half a cup of neutral oil in a heavy-bottomed pot over medium-high heat. When it’s shimmering, add the chicken thighs, spacing them out so they can brown properly. You’ll want to sear each side for about 3 to 4 minutes until it’s golden and caramelized. This step took me a few tries to get right—it’s tempting to overcrowd the pot, but don’t do it! Overcrowding leads to steaming instead of searing. Once browned, take the chicken out and set aside.

Step 3: Build the Flavor with Veggies and Tomato Paste

In the same pot, toss in your chopped onions and green onions and sauté for 2 to 3 minutes until you can smell that lovely savory aroma. Then stir in 2 tablespoons of tomato paste and cook for another minute. This little addition gives an almost stew-like depth to the rice, something I discovered after playing around with the recipe at home.

Step 4: Add Rice, Vegetables, and Lemon Juice

Stir in the peas and carrots mixture and then pour in your washed, drained basmati rice. Adding lemon juice here brightens all the flavors and prevents the dish from tasting too heavy. Mix everything well so the rice gets coated with those vibrant veggies and tangy notes.

Step 5: Layer Chicken and Add Stock to Simmer

Gently nestle your seared chicken pieces atop the rice, then pour in the chicken stock. Reduce the heat to low, cover with aluminum foil followed by the pot’s lid (this double-layer helps trap steam), and let everything cook until the rice is fluffy and the chicken is cooked through. It usually takes about 30 to 40 minutes. Keep an eye on the simmer to prevent burning or sticking—adjust heat as needed.

Step 6: Fluff, Serve, and Enjoy!

Once done, gently fluff the rice with a fork and serve your hearty, aromatic jerk chicken and rice family-style. I absolutely love how this turns out — the rice is infused with the spices and the chicken is tender with a subtle sear. Perfect comfort food with a kick!

How to Serve Jerk Chicken and Rice Recipe

Garnishes

I love topping the dish with fresh chopped cilantro or parsley for a burst of green and freshness. Sometimes a few thin slices of green onion or a drizzle of lime juice right before serving really brighten it up. If you’re brave, add finely chopped Scotch bonnet pepper for an extra kick.

Side Dishes

This jerk chicken and rice pairs wonderfully with a simple side of fried plantains, a crisp cabbage slaw, or even some creamy avocado slices. When I’m in the mood for extra veggies, I throw together a quick mango salsa to balance the spicy flavors.

Creative Ways to Present

For a festive touch, I love serving this in individual cast iron skillets or wrapped banana leaves to channel that authentic Caribbean vibe. Another favorite is plating the chicken on a banana leaf with a mound of rice and colorful bell peppers scattered around—guaranteed to impress at family dinners.

Make Ahead and Storage

Storing Leftovers

After a big meal, I store leftovers in an airtight container and keep them in the fridge for up to 3 days. The rice absorbs even more flavor overnight, so it tastes just as good (or better) the next day! Just make sure to cool it down before refrigerating to keep it fresh.

Freezing

If you want to freeze the jerk chicken and rice, portion it out into freezer-friendly containers. It freezes well for up to 3 months. When I freeze it, I usually leave the chicken and rice combined—it reheats nicely without drying out.

Reheating

I reheat leftovers on the stovetop with a splash of water or chicken stock to revive moisture, covered and over low heat. Microwaving works too—just cover loosely and stir halfway through. Avoid overheating to keep the chicken tender and the rice fluffy.

FAQs

Final Thoughts

This Jerk Chicken and Rice Recipe holds a special place in my kitchen rotation because it’s comforting, colorful, and packed with bold flavors, yet surprisingly simple to make. When friends and family gather around, this dish never fails to bring smiles and requests for seconds. I encourage you to give it a go—even if you’ve never made jerk chicken before. With a little marinating and some patience, you’ll have a dazzling meal that’s just bursting with Caribbean sunshine on every plate.

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