Description
A flavorful Jamaican dish featuring spicy jerk chicken served with classic rice and peas.
Ingredients
Scale
- 2 lbs chicken thighs or drumsticks, chopped into large pieces
- 2 tablespoons vegetable oil
- 1 green bell pepper, sliced
- 1 carrot, sliced
- 1/2 cup onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon jerk seasoning
- 1 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper
- Salt, to taste
- 1/2 cup chicken broth
- 2 cups long-grain white rice
- 1 cup cooked red kidney beans
- 1/2 cup onion, finely chopped
- 1 tablespoon vegetable oil
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 3 cups water or broth
Instructions
- Season chicken with jerk seasoning, paprika, allspice, black pepper, and salt.
- Heat oil in a large skillet over medium-high heat and brown chicken pieces on all sides.
- Add onion, garlic, bell pepper, and carrot. Sauté until vegetables soften.
- Pour in chicken broth, reduce heat, cover, and simmer 20–25 minutes until chicken is tender and sauce thickens.
- For the rice, heat oil in a pot over medium heat. Add onion and cook until soft.
- Stir in rice, beans, thyme, salt, and water.
- Bring to a boil, cover, reduce heat, and simmer 18–20 minutes until rice is fluffy.
- Serve jerk chicken and vegetables alongside rice and peas.
Notes
- Adjust jerk seasoning to your preferred spice level
- Use coconut milk instead of water for creamier rice
- Let chicken marinate for deeper flavor
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Jerk chicken, Jamaican jerk chicken, Rice and peas recipe, Island comfort food, Spicy chicken dinner, One plate Caribbean meal