Jerk seasoning, known for its fiery kick and aromatic blend of herbs and spices, takes center stage in this vibrant jerk chicken rice dish. Tender chicken marinated in a medley of spices is paired with fragrant rice infused with coconut milk, creating a symphony of flavors that will transport your taste buds to the sunny shores of Jamaica. Here’s how to make it.
Ingredients
- 1 pound of chicken breast, cut into bite-sized pieces
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup of long-grain white rice
- 1 cup of coconut milk
- 1 cup of chicken broth
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
- Lime wedges, for serving
Instructions
- In a bowl, toss the chicken pieces with the jerk seasoning until evenly coated. Let marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and diced red bell pepper to the skillet, and cook for an additional 2 minutes, stirring frequently.
- Push the vegetables to the side of the skillet and add the marinated chicken pieces. Cook until browned on all sides, about 5-6 minutes. Stir in the white rice, coconut milk, and chicken broth. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Once cooked, fluff the rice with a fork and stir to combine with the chicken and vegetables.
- Garnish your meal with chopped fresh cilantro or parsley, if desired. Serve hot with lime wedges on the side for squeezing. Enjoy this flavorful and aromatic jerk chicken rice dish that brings a taste of the Caribbean straight to your dinner table!
