Description

Dive into the heart of the Caribbean with this flavorful Jerk Chicken and Rice. Juicy, golden-brown chicken thighs are perfectly seasoned with bold jerk spices, while the colorful medley of sautéed vegetables and fluffy rice create a harmonious, one-skillet meal. Each bite is a burst of tropical warmth, transporting you straight to the islands.

This dish is not only a feast for the taste buds but also for the eyes, with its vibrant colors and aromatic appeal. Whether you’re hosting a dinner party or simply enjoying a cozy meal at home, this recipe will have everyone asking for seconds. Pair it with a tropical drink for the ultimate Caribbean experience!

Ingredients

Units Scale

2.5 lb Boneless Skinless Chicken Thighs
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 tbsp Dry Jerk Seasoning
1 tbsp Avocado Oil
1/3 cup Yellow Onions, chopped
2 Carrots, diced
2 Stalks Celery, diced
1/2 Red Bell Pepper, diced
1/2 Yellow Bell Pepper, diced
3 Sprigs Curly Parsley, chopped
1 cup Long-Grain White Rice, rinsed
1 tbsp Dry Jerk Seasoning
2 1/2 cups Vegetable Broth (or hot water)
2 tbsp Rice Vinegar

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Instructions

Preheat oven to 350°F (175°C).
Season chicken thighs with salt, pepper, and jerk seasoning. Marinate for at least 30 minutes or overnight for deeper flavor.
Heat avocado oil in an oven-safe skillet over medium heat. Sear chicken thighs on both sides until golden brown. Remove and set aside.
In the same skillet, sauté onions, carrots, celery, and bell peppers for 3-4 minutes until softened and aromatic.
Add rinsed rice and jerk seasoning to the skillet, mixing well. Season with salt and pepper to taste.
Pour in vegetable broth and rice vinegar, scraping up any browned bits from the skillet. Stir to combine.
Nestle the chicken thighs back into the skillet, cover tightly with foil, and bake for 1 hour.
Remove from oven, fluff the rice, and allow to cool slightly before serving.

Prep Time: 20 minutes
Cook Time: 1 hour