Serves: 4
Ingredients:
4 bone-in, skin-on chicken thighs
2 tablespoons jerk seasoning (store-bought or homemade)
1 tablespoon olive oil
1 onion, diced
1 bell pepper (any color), diced
2 cloves garlic, minced
1 cup long-grain white rice
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) coconut milk
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon brown sugar
Salt, to taste
Fresh cilantro or parsley, chopped (for garnish)
Lime wedges (for serving)
Directions:
Rub the jerk seasoning all over the chicken thighs, ensuring they are well coated. Set aside.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-5 minutes until golden brown. Flip and sear the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened.
Stir in the rice, black beans, coconut milk, chicken broth, soy sauce, brown sugar, and salt. Mix well to combine.
Nestle the seared chicken thighs back into the skillet, arranging them on top of the rice mixture.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes or until the rice is tender and the chicken is cooked through (internal temperature of chicken should reach 165°F or 74°C).
Once done, remove from heat and let it rest for 5 minutes, still covered.
Garnish with chopped cilantro or parsley.
Serve the Caribbean One Pot Jerk Chicken & Rice with lime wedges on the side for squeezing over the dish.