Jerk Chicken with Seasoned Rice

A Caribbean classic full of rich, smoky flavours and creamy, aromatic rice – perfect for Sunday dinner or meal prep.

Serves: 4–5

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

⸻

🛒 Ingredients

For the Jerk Chicken:

•4–5 chicken leg quarters (or thighs)

•2 tbsp jerk dry rub (or mix of: garlic powder, paprika, all-purpose seasoning, dried thyme, salt)

•2 tbsp jerk paste (wet marinade – homemade or store-bought like Walkerswood)

•1 tbsp olive oil

•Juice of ½ lime

🍚 For the Seasoned Rice:

•400g basmati rice (rinsed until water runs clear)

•1 tbsp butter or oil

•1 small onion, finely diced

•2 cloves garlic, minced

•½ bell pepper, diced (any colour)

•2 sprigs fresh thyme (or ½ tsp dried thyme)

•1 spring onion, finely chopped

•½ tsp paprika (for colour)

•1 tsp all-purpose seasoning

•400ml full-fat coconut milk

•250ml vegetable or chicken stock (or water)

•Salt and black pepper to taste

⸻

👨🏾‍🍳 Method

🔥 1. Prepare the Jerk Chicken

1.Clean and pat the chicken dry using kitchen paper.

2.In a bowl, mix together the jerk dry rub, jerk paste, olive oil, and lime juice.

3.Rub the marinade all over the chicken, ensuring to get under the skin for maximum flavour.

4.Cover and marinate for at least 2 hours, preferably overnight in the fridge.

🔥 2. Cook the Chicken

1.Preheat the oven to 200°C / 400°F.

2.Place the marinated chicken on a lined baking tray or oven dish.

3.Roast for 40–45 minutes, or until fully cooked and the skin is crisp and slightly charred.

4.Optional: Grill for the last 3–5 minutes for a smokier finish.

🍚 3. Make the Seasoned Rice

1.Heat butter or oil in a saucepan over medium heat.

2.Sauté onion, garlic, bell pepper, spring onion, and thyme for 2–3 minutes until softened.

3.Add rinsed rice and stir to coat in the aromatics.

4.Season with paprika, all-purpose seasoning, salt and pepper.

5.Pour in the coconut milk and stock. Stir well and bring to a boil.

6.Once bubbling, cover with a lid, reduce heat to low, and simmer for 15–18 minutes or until the rice is cooked and liquid absorbed.

7.Remove from heat and leave to steam (covered) for 5 mins. Fluff with a fork before serving.

Comments

comments