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Jerk Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 372 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Haitian

Description

Enjoy a flavorful Haitian-style one-pot Jerk Chicken and Rice recipe featuring tender marinated chicken thighs seared and simmered with aromatic basmati rice, peas, carrots, and a vibrant blend of spices. This hearty dish combines spicy jerk seasoning with savory poultry seasoning, balanced by fresh vegetables and tangy lemon juice for a satisfying meal perfect for family dinners or special occasions.

Ingredients

Scale

For the Chicken:

  • 7 Pieces Boneless Chicken Thighs
  • 2 Tbsp Delmas Poultry Seasoning
  • 3 Tbsp Store-bought Jerk Seasoning (mild or hot)
  • ½ Cup Neutral Oil (for searing)

For the Rice and Vegetables:

  • 2½ Cups Basmati Rice, washed and drained
  • 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 Tbsp Tomato Paste

Instructions

  1. 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 fully coated. Let it marinate for at least 15 to 20 minutes, or longer for a deeper infusion of flavors.
  2. Sear the Chicken: Heat ½ cup of neutral oil in a large heavy-bottomed pot over medium-high heat. Place the chicken thighs in the hot oil and sear on both sides for about 3 to 4 minutes each until browned. Remove the chicken and set aside.
  3. Sauté the Veggies: In the same pot, add the chopped onions and green onions. Sauté for 2 to 3 minutes until they become fragrant and start to soften. Stir in 2 tablespoons tomato paste and cook for an additional minute to develop its rich flavor.
  4. Add Rice & Vegetables: Add the peas and carrots mixture and stir well. Pour in the washed and drained basmati rice, then add the juice of one lemon. Mix everything together to coat the rice in the flavorful vegetable mixture.
  5. Add Stock & Simmer: Gently place the seared chicken thighs on top of the rice mixture. Pour in the chicken stock carefully to cover the rice and chicken.
  6. Cook Until Done: Reduce the heat to low, cover the pot with aluminum foil and then the lid to trap steam. Cook until the rice is fluffy and the chicken is fully cooked through, about 30 to 40 minutes. Adjust heat as needed to avoid burning.
  7. Serve & Enjoy: Once done, fluff the rice gently with a fork to combine. Serve the flavorful jerk chicken and rice warm, enjoying this hearty and aromatic Haitian-inspired dish.

Notes

  • If baking instead of stovetop cooking, bake the covered dish at 375°F (190°C) for 45 minutes until fully cooked.
  • For deeper flavor, marinate the chicken longer than 20 minutes, ideally overnight if time allows.
  • Use low sodium or unsalted chicken stock to better control salt levels in the dish.
  • Adjust jerk seasoning quantity to suit your spice preference, choosing mild or hot versions.
  • Use a heavy-bottomed pot to prevent sticking and promote even cooking.
  • Fluff rice carefully to avoid breaking grains and maintain texture.

Nutrition

  • Serving Size: 1 serving (approx. 1/6th of recipe)
  • Calories: 480 kcal
  • Sugar: 3 g
  • Sodium: 400 mg
  • Fat: 19 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 32 g
  • Cholesterol: 85 mg

Find it online: https://emilyquickdinners.com/jerk-chicken-and-rice-recipe/