Description
This vibrant and flavorful Jerk Chicken and Rice recipe brings together succulent marinated chicken thighs seared to perfection and simmered with fragrant basmati rice, peas, carrots, and a medley of spices for a wholesome, one-pot Haitian-inspired meal. The harmonious blend of spicy jerk seasoning, savory poultry seasoning, and fresh vegetables makes this dish a comforting and satisfying choice for any occasion.
Ingredients
Scale
For the Chicken
- 7 pieces boneless chicken thighs
- 2 tbsp Delmas poultry seasoning
- 3 tbsp store-bought jerk seasoning (mild or hot)
- ½ cup neutral oil (for searing)
For the Rice
- 2½ cups basmati rice, washed and drained
- 3½ cups chicken stock (low sodium or unsalted)
- 2 cups peas and carrots mixture
- 2 green onions, sliced
- ½ cup roughly chopped onions
- Juice from 1 lemon
- 2 tbsp tomato paste
Instructions
- Season the Chicken: In a large bowl, combine boneless chicken thighs with 2 tablespoons of Delmas poultry seasoning and 3 tablespoons of jerk seasoning. Rub the seasonings thoroughly over the chicken until fully coated. Marinate for at least 15–20 minutes to allow the flavors to infuse the meat.
- Sear the Chicken: Heat ½ cup of neutral oil in a large heavy-bottomed pot over medium-high heat. Add the chicken thighs and sear each side for about 3–4 minutes until golden brown. Remove the chicken and set aside, preserving any flavorful drippings in the pot.
- Sauté the Veggies: In the same pot, add the roughly chopped onions and sliced green onions. Sauté for 2–3 minutes until fragrant and softened. Stir in 2 tablespoons of tomato paste and cook an additional minute to deepen the flavor.
- Add Rice & Vegetables: Mix in the peas and carrots, then pour in the washed and drained basmati rice. Add the lemon juice and stir well to coat the rice and vegetables evenly with the sautéed mixture.
- Add Stock & Simmer: Nestle the seared chicken thighs on top of the rice mixture. Pour in the chicken stock gently to cover the rice and chicken.
- Cook Until Done: Reduce the heat to low, cover the pot with aluminum foil and its lid to seal in the steam, and cook gently until the rice is fluffy and the chicken is fully cooked through—approximately 35–40 minutes. Adjust heat as necessary to avoid burning the bottom.
- Serve & Enjoy: Fluff the rice with a fork, serve warm alongside the perfectly tender jerk chicken, and enjoy your authentic Haitian-style one-pot meal.
Notes
- If preferred, you can bake this dish instead of simmering on the stovetop: bake covered at 375°F (190°C) for 45 minutes until the chicken is cooked and rice is tender.
- For a deeper flavor, marinate the chicken overnight when possible.
- Be sure to use a heavy-bottomed pot to prevent scorching during simmering.
- You can adjust the heat level by choosing mild or hot jerk seasoning according to your spice preference.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with rice)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
