Jerk Chicken Rice

Shopping

• Produce
  • Fresh thyme (1, or 1tsp dry)
  • Garlic (2)
  • Green onion (1, opt)
  • Onion (.5)
• Dairy
• Middle
  • Chicken thighs (5-6) (2-3lbs)
  • Chicken broth (2+c, opt)
  • Coconut milk (13.5oz)
  • Rice, long grain (2c)
  • Red kidney beans (15.5oz)
• Staples
  • Canola oil (4tbsp)
  • Bouillon (1.5tsp, opt)
  • Jerk seasoning (4tsp)
  • Bay leaves (2)
  • Paprika (1tsp, opt)
  • Salt (1.5tsp)
  • White pepper (1tsp)

Prep

1. Chop .5 onion
2. Chop green onion (1, opt)
3. Open coconut milk
4. Rinse beans
5. Measure rice, long grain (2c)
6. Spice mix A
   • Fresh thyme (1, or 1tsp dry)
   • Garlic (2), pressed
   • Bay leaves (2)
7. Spice mix B
   • Paprika (1tsp, opt)
   • White pepper (1tsp)
   • Jerk seasoning (1.5tsp)
   • Salt (1.5tsp)
   • Bouillon (1.5tsp, opt)

Cook

1. Oven to 350
2. Prep chicken
   1. Wash, pat dry, .5in slits
   2. Season with salt (1.5tsp), bouillon, jerk seasoning
3. Oven-safe skillet, med-high heat, oil (2tbsp)
   1. Chicken, skin side up, 3min
   2. Flip, 3min
   3. Remove chicken, wipe pan
4. Same skillet, oil (2tbsp)
   1. Onions, thyme, garlic, bay leaf, sauté 2-3min
   2. Add rice (2c), beans
   3. Add all remaining ingredients
      • Chicken stock (2c) or water
      • Coconut milk (13.5oz)
      • Spice mix B: paprika, white pepper, jerk seasoning, salt, bouillon
5. Pan to oven, 30-35min, uncovered
6. Garnish with green onions

Notes

• Suggested Time: 60m
  • Prep: 15m
  • Cook: 45m
• Servings: 6

Citation

Inspired by: African Bites