Description
A flavorful one-pot dish combining jerk chicken with rice and peas.
Ingredients
Scale
- 4 chicken thighs, skinless
- 2 tablespoons jerk seasoning
- 1 cup long-grain rice
- 1 can (15 oz) black beans, rinsed
- 1 can (15 oz) coconut milk
- 1 cup chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 bell pepper, diced
- Salt to taste
Instructions
- Season chicken thighs with jerk seasoning.
- In a large pot, heat oil over medium heat.
- Add chicken and brown on all sides.
- Remove chicken and set aside.
- Add onion, garlic, and bell pepper to the pot. Cook until soft.
- Add rice, black beans, coconut milk, and chicken broth. Stir to combine.
- Return chicken to the pot.
- Add thyme and salt. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until rice is cooked.
- Fluff rice and serve hot.
Notes
- Adjust jerk seasoning to taste.
- Use bone-in chicken for more flavor.
- Let leftovers cool before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: One-Pot Jerk Chicken, Jerk Chicken, Rice and Peas, Caribbean Cuisine