Description
This vibrant and flavorful Jerk Chicken and Rice recipe offers a perfect blend of spicy, savory, and aromatic notes inspired by Haitian cuisine. Featuring tender boneless chicken thighs marinated in a zesty jerk seasoning, seared to perfection, and simmered alongside basmati rice, peas, and carrots in a rich chicken stock, this one-pot meal delivers a comforting and hearty dish ideal for family dinners or gatherings.
Ingredients
Scale
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)
Rice & Vegetables
- 2½ Cups Basmati Rice, washed and drained
- 3½ Cups Low Sodium or Unsalted Chicken Stock
- 2 Cups Peas and Carrots mixture
- 2 Green Onions, sliced
- ½ Cup Roughly Chopped Onions
- Juice of 1 Lemon
- 2 Tbsp Tomato Paste
Instructions
- Season the Chicken: In a large bowl, combine the boneless chicken thighs with 2 tablespoons of Delmas Poultry Seasoning and 3 tablespoons of jerk seasoning. Rub thoroughly until the chicken is fully coated. Let it marinate for at least 15 to 20 minutes, or longer for a deeper infusion of flavors.
- Sear the Chicken: Heat ½ cup of neutral oil in a large heavy-bottomed pot over medium-high heat. Place the chicken thighs in the hot oil and sear on both sides for about 3 to 4 minutes each until browned. Remove the chicken and set aside.
- Sauté the Veggies: In the same pot, add the chopped onions and green onions. Sauté for 2 to 3 minutes until they become fragrant and start to soften. Stir in 2 tablespoons tomato paste and cook for an additional minute to develop its rich flavor.
- Add Rice & Vegetables: Add the peas and carrots mixture and stir well. Pour in the washed and drained basmati rice, then add the juice of one lemon. Mix everything together to coat the rice in the flavorful vegetable mixture.
- Add Stock & Simmer: Gently place the seared chicken thighs on top of the rice mixture. Pour in the chicken stock carefully to cover the rice and chicken.
- Cook Until Done: Reduce the heat to low, cover the pot with aluminum foil and then the lid to trap steam. Cook until the rice is fluffy and the chicken is fully cooked through, about 30 to 40 minutes. Adjust heat as needed to avoid burning.
- Serve & Enjoy: Once done, fluff the rice gently with a fork to combine. Serve the flavorful jerk chicken and rice warm, enjoying this hearty and aromatic Haitian-inspired dish.
Notes
- Marinate the chicken longer if time allows to deepen the jerk flavor.
- Use low sodium chicken stock to better control the salt content in the dish.
- Covering the pot with aluminum foil and lid helps trap steam for perfect rice texture.
- This dish can be made spicier by choosing a hot jerk seasoning.
- Leftovers store well and can be refrigerated for up to 3 days.
