Cooked - One Pot Jerk Chicken & Rice

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One Pot Jerk Chicken & Rice

1.0

6-8 Bone-in Skin-on Chicken thighs

1 habanero pepper (finely chopped or pulsed in a food processor) (or more if you want it hotter)

2 teaspoons ground allspice

2 teaspoons fresh thyme

2 teaspoons smoked paprika

1 teaspoon cinnamon

1 teaspoon ground nutmeg

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons brown sugar

1 tablespoon salt

½ teaspoon black pepper

½ teaspoon ground ginger

¼ teaspoon ground cloves

5 cloves of garlic (finely chopped or pulsed in a food processor)

¼ cup raisins (finely chopped or pulsed in a food processor)

½ teaspoon ground turmeric

Zest of 1 lime

2 cups long-grain white rice, rinsed

1 (13.66 oz can) coconut cream (or full-fat coconut milk)

2 cups chicken broth (or water + 2 chicken bouillon cubes)

2 medium onions, diced

2 bell peppers, diced

5 cloves garlic, minced

2 cups frozen peas (or your preferred veggie)

2 cups green onions, thinly sliced

4 tablespoons olive oil

Juice of 1 lime

Pulse raisins, garlic, habanero, and lime zest in a food processor. In a bowl, combine dry spices and the raisin mixture, then rub 3 tablespoons onto chicken thighs. Refrigerate for at least 2 hours, saving the rest for the rice.
Preheat oven to 350°F. Heat 2 tbsp olive oil in a large oven-safe pot, sear chicken thighs for 5-6 minutes per side, then set aside.
In the same pot, sauté onions, bell peppers, green onions, and garlic for 3-4 minutes. Stir in rice, coconut cream, chicken broth, remaining jerk seasoning, salt, and pepper. Bring to a boil, then nestle chicken back into the pot.
Bake uncovered for 30-35 minutes, until chicken reaches 165°F and rice is tender. About 5 minutes before done, add peas on top and return to the oven to steam.
Let rest for 5 minutes.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍽️Main Dish

CuisineCaribbean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 54 weeks ago

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