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Caribbean Jerk Chicken and Rice Recipe

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★★★★

3.8 from 77 reviews

This Caribbean Jerk Chicken and Rice recipe features tender, flavorful boneless chicken thighs marinated in spicy jerk seasoning and nestled on a bed of aromatic rice cooked with vibrant vegetables and herbs. Slow-baked in the oven for a comforting, all-in-one meal that brings the vibrant flavors of the Caribbean to your table.

Ingredients

Scale

Chicken Marinade and Protein

  • 2.5 lb Boneless Skinless Chicken Thighs
  • ½ tsp Kosher Salt
  • ½ tsp Ground Black Pepper
  • 1 tbsp Dry Jerk Seasoning
  • 1 tbsp Avocado Oil

Vegetables and Rice

  • ⅓ cup Yellow Onions, chopped
  • 2 Carrots, diced
  • 2 Stalks Celery, diced
  • ½ Red Bell Pepper, diced
  • ½ Yellow Bell Pepper, diced
  • 3 Sprigs Curly Parsley, chopped
  • 1 cup Long-Grain White Rice, rinsed
  • 1 tbsp Dry Jerk Seasoning

Liquids and Seasoning

  • 2½ cups Vegetable Broth (or hot water)
  • 2 tbsp Rice Vinegar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken and rice together.
  2. Season Chicken: Season the chicken thighs with kosher salt, ground black pepper, and 1 tablespoon of dry jerk seasoning. Allow to marinate for at least 30 minutes, or overnight for a deeper infusion of flavors.
  3. Sear Chicken: Heat avocado oil in an oven-safe skillet over medium heat. Sear the chicken thighs on both sides until they develop a golden brown crust, about 3-4 minutes per side. Remove them from the skillet and set aside.
  4. Sauté Vegetables: In the same skillet, add chopped onions, diced carrots, celery, and both red and yellow bell peppers. Sauté for 3-4 minutes until the vegetables soften and release their aromas.
  5. Add Rice and Seasoning: Stir in the rinsed long-grain white rice and the remaining 1 tablespoon of dry jerk seasoning. Mix thoroughly to coat the rice and vegetables evenly. Season with additional salt and pepper to taste.
  6. Add Broth and Vinegar: Pour the vegetable broth and rice vinegar into the skillet. Scrape any browned bits from the bottom of the pan to incorporate into the mixture and stir well to combine all ingredients.
  7. Combine and Bake: Nestle the seared chicken thighs back into the skillet on top of the rice mixture. Cover the skillet tightly with foil to retain moisture and place in the preheated oven. Bake for 1 hour until the chicken is cooked through and the rice is tender.
  8. Finish and Serve: Remove the skillet from the oven, fluff the rice with a fork to separate the grains, and sprinkle chopped curly parsley over the dish. Allow to cool slightly before serving.

Notes

  • Marinate the chicken overnight for more intense jerk flavor.
  • If you don’t have an oven-safe skillet, transfer the ingredients to a baking dish before baking.
  • Adjust the amount of jerk seasoning according to your heat preference.
  • Vegetable broth can be substituted with chicken broth for richer flavor if not strictly vegetarian.
  • Rinsing the rice removes excess starch for fluffier cooked rice.

Keywords: Caribbean, Jerk Chicken, Baked Chicken, One-Pot Meal, Spicy Chicken, Rice and Vegetables, Oven-Baked, Comfort Food

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