Description
This vibrant Jerk Chicken and Rice recipe offers a delightful one-pot meal inspired by Haitian and Caribbean flavors. Juicy, marinated boneless chicken thighs are seared to perfection and simmered with fragrant basmati rice, peas, carrots, and a blend of spicy jerk seasoning and savory poultry spices. The dish is finished with a splash of lemon juice and tomato paste, creating a well-rounded, flavorful, and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Chicken
- 7 pieces boneless chicken thighs
- 2 tablespoons Delmas poultry seasoning
- 3 tablespoons store-bought jerk seasoning (mild or hot, your choice)
For the Rice
- 2½ cups basmati rice, washed and drained
- ½ cup neutral oil (such as canola or vegetable oil)
- 3½ cups low sodium or unsalted chicken stock
- 2 cups peas and carrots mixture
- 2 green onions, sliced
- ½ cup roughly chopped onions
- Juice of 1 lemon
- 2 tablespoons tomato paste
Instructions
- Season the Chicken: In a large bowl, combine the boneless chicken thighs with 2 tablespoons of Delmas poultry seasoning and 3 tablespoons of jerk seasoning. Rub thoroughly until the chicken is well coated. Marinate for at least 15–20 minutes, or longer for deeper flavor.
- Sear the Chicken: Heat ½ cup of neutral oil in a large heavy-bottomed pot over medium-high heat. Add the chicken thighs and sear on both sides until browned, about 3–4 minutes per side. Remove from the pot and set aside.
- Sauté the Veggies: In the same pot, add the roughly chopped onions and sliced green onions. Sauté for 2–3 minutes until fragrant. Stir in 2 tablespoons of tomato paste and cook for another minute to deepen the flavor.
- Add Rice & Vegetables: Add the peas and carrots mixture, stirring to combine. Pour in the washed and drained basmati rice and the lemon juice. Mix well to evenly coat the rice with the vegetables and flavors.
- Add Stock & Simmer: Gently place the seared chicken thighs on top of the rice mixture. Pour in the chicken stock carefully.
- Cook Until Done: Reduce the heat to low, cover the pot with aluminum foil and the lid to seal tightly. Cook for about 40–45 minutes until the rice is fluffy and the chicken is fully cooked through. Adjust heat as necessary to prevent burning.
- Serve & Enjoy: Once cooked, fluff the rice gently, plate the chicken and rice, and serve warm for a comforting and flavorful meal.
Notes
- For an alternative cooking method, bake the assembled dish, covered, at 375°F (190°C) for 45 minutes.
- You can adjust the jerk seasoning heat level to suit your preference, from mild to hot.
- Using low sodium or unsalted chicken stock helps control the saltiness of the dish.
- For best results, marinate the chicken longer than 20 minutes if time allows.
- This recipe works well as a one-pot meal, minimizing cleanup.
- If preferred, omit aluminum foil and use only the lid to cover the pot, but expect slightly longer cooking time.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with rice)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
