Jerk Chicken and Rice Recipe

If you’re craving something deeply flavorful, spicy with a touch of Caribbean sunshine, then this Jerk Chicken and Rice Recipe is exactly what you need. I absolutely love how this turns out every single time—succulent chicken thighs infused with vibrant jerk spices nestled on a bed of fragrant, perfectly cooked basmati rice studded with peas and carrots. It’s a one-pot wonder that’s easy enough for weeknight dinners but impressive enough for family gatherings. Stick with me and I’ll share everything you need to make this fan-freaking-tastic dish your new favorite!

this Recipe

Ingredients You’ll Need

All the ingredients here complement each other beautifully to give you that classic jerk chicken flavor with a light, fluffy rice base. I recommend washing your basmati rice well to keep it nice and separate, and don’t skimp on the chicken stock—it really boosts the overall flavor.

• Boneless Chicken Thighs: Thighs stay juicy and tender even with bold seasoning; feel free to use skin-on if you want more crispness when searing.
• Delmas Poultry Seasoning: A unique blend that adds depth—try to find this for authenticity or substitute with allspice and herbs.
• Jerk Seasoning: Whether mild or hot, this is the heart of the dish—adjust heat level to suit your taste buds.
• Basmati Rice: Its fluffy texture and aroma are perfect for soaking up all the delicious juices.
• Neutral Oil: Use something like canola or vegetable oil for searing and cooking without overpowering the spices.
• Chicken Stock: Using low sodium gives you control over the saltiness, and it’s way more flavorful than water.
• Peas and Carrots Mixture: Adds lovely color and a subtle sweetness that balances the spicy chicken.
• Green Onions: Tossed in for freshness and a slight bite.
• Chopped Onions: The foundation for sautéing, they build the dish’s savory base.
• Lemon Juice: Brightens everything up and cuts through richness.
• Tomato Paste: Adds a rich, umami punch to the rice mixture.

Variations

I love how flexible this jerk chicken and rice recipe is—you can easily customize it based on what you have in your kitchen or your dietary preferences. When I first made this, I experimented with a few tweaks and found some fun twists that you might want to try too.

• Add Coconut Milk: Swapping half the chicken stock for coconut milk gives the rice a creamy, tropical vibe that’s out of this world.
• Spice Level Tweaks: If you prefer it milder, just use less jerk seasoning or a mild blend; for heat lovers, add extra scotch bonnet peppers or hot sauce.
• Vegetarian Version: Replace chicken with tofu or hearty mushrooms and use vegetable stock to keep the flavors rich and satisfying.
• Extra Veggies: I sometimes add bell peppers or corn for more texture and color—you can easily mix in whatever’s in season.

How to Make Jerk Chicken and Rice Recipe

Step 1: Marinate the Chicken with Bold Flavors

Start by combining your boneless chicken thighs with the Delmas poultry seasoning and jerk seasoning in a large bowl. I like to rub everything in with my hands—that way each piece is fully coated. Then, let them rest for at least 15-20 minutes. Honestly, if you can let it hang longer (even overnight), the flavors get so much more intense and delicious.

Step 2: Sear to Lock in Juices and Flavor

Heat your neutral oil over medium-high in a heavy pot. Once shimmering, place the chicken thighs in and sear them for about 3-4 minutes on each side until beautifully browned. Don’t crowd the pan—work in batches if needed. This searing step caramelizes the chicken and gives that gorgeous color and flavor you want to capture. Remove the chicken and set aside.

Step 3: Sauté Onions and Build Depth

In the same pot (don’t clean it out—that’s where the magic lives!), toss in the chopped onions and green onions. Sauté for 2-3 minutes till fragrant and slightly softened. Stir in the tomato paste and cook for another minute; this step helps deepen the flavor by roasting the paste slightly in the pan.

Step 4: Add Rice, Veggies, and Brightness

Now, throw in the peas and carrots followed by the washed basmati rice. Pour in the lemon juice and stir so every grain gets coated with the veggie and tomato mix. You’ll find this helps infuse the rice with lots of flavor before it simmers.

Step 5: Layer and Simmer to Perfection

Gently place the seared chicken thighs back over the rice—try not to stir them in, as they’ll cook beautifully on top. Pour the chicken stock over everything, cover the pot with foil and the lid to trap steam, and reduce the heat to low. Let it cook undisturbed for 30-35 minutes until the rice is tender and the chicken cooked through. If you lift the lid too often, steam escapes and the rice may take longer or cook unevenly.

Step 6: Fluff and Serve Warm

Once done, gently fluff the rice with a fork, so everything becomes light and airy, and serve immediately. I love how all the spicy, savory juices make every bite a little home run.

How to Serve Jerk Chicken and Rice Recipe

Garnishes

My go-to garnish is simply fresh chopped cilantro or parsley to add a burst of green and freshness. Sometimes I sprinkle sliced green onions or a wedge of lime on the side for that zesty pop. If you love heat, a drizzle of your favorite hot sauce on top brings it all together beautifully.

Side Dishes

This jerk chicken and rice pairs amazingly well with simple sides like fried plantains, a crisp garden salad, or steamed broccoli. I also swear by creamy coleslaw—that balance of creamy and spicy is just magic!

Creative Ways to Present

For special occasions, I like to serve this in shallow rustic bowls topped with avocado slices and a sprinkle of toasted coconut flakes. If you’re feeling extra festive, wrap portions in banana leaves for a tropical vibe—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I let the dish cool completely and store leftovers in airtight containers in the fridge for up to 3-4 days. The flavors actually deepen overnight, so it tastes even better the next day.

Freezing

This recipe freezes well, which is great for busy weeks. Just portion it out into freezer-safe containers or bags and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, I cover the leftovers with a damp paper towel and microwave gently on medium power in short bursts, stirring occasionally to keep the rice from drying out. Alternatively, you can reheat in a skillet with a splash of water or stock, stirring until heated through.

FAQs

Final Thoughts

This Jerk Chicken and Rice Recipe is truly close to my heart because it brings together deep, spicy Caribbean flavors in such an approachable way. I love sharing it with friends and family because it feels like a warm hug on a plate. I hope you’ll give it a try soon—you’ll find it’s not only a crowd-pleaser but also a wonderful go-to for satisfying dinners that don’t keep you slaving over the stove. Happy cooking!

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