If you are craving a soul-satisfying meal that bursts with bold flavors and comforting textures, this Jerk Chicken and Rice Recipe is your new best friend in the kitchen. Combining tender, spicy jerk chicken thighs with fragrant basmati rice cooked to fluffy perfection, this dish carries the vibrant spirit of the Caribbean right to your plate. It’s a delightful harmony of smoky, savory, and slightly tangy notes that make every bite pure joy. Whether you are serving a family dinner or impressing friends, this recipe is straightforward to follow and rewards you with a robust, colorful feast that is as inviting as it is delicious.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Jerk Chicken and Rice Recipe. Each component is straightforward yet essential, bringing specific flavors, textures, and aromas that build the dish’s unforgettable character.
- 7 Pieces Boneless Chicken Thighs: Tender and juicy, they absorb the marinade beautifully for maximum flavor.
- 2 Tbsp Delmas Poultry Seasoning: A subtle Caribbean blend that adds depth and warmth to the chicken.
- 3 Tbsp Store-bought Jerk Seasoning (mild or hot): Provides the signature spicy, smoky kick essential to jerk dishes.
- ½ Cup Neutral Oil: Perfect for searing the chicken without overpowering the other flavors.
- 2½ Cups Basmati Rice, washed and drained: Its long grains cook fluffy and separate, ideal for soaking up the rich stock.
- 3½ Cups Low Sodium or Unsalted Chicken Stock: Adds a savory liquid base that infuses the rice as it cooks.
- 2 Cups Peas and Carrots mixture: Adds sweet crunch and vibrant color.
- 2 Green Onions, sliced: Brings a fresh, mild onion note that complements the spices.
- ½ Cup Roughly Chopped Onions: Provides a flavorful aromatic foundation when sautéed.
- Juice of 1 Lemon: Adds brightness and a subtle tang to balance the heat.
- 2 Tbsp Tomato Paste: Gives richness and a slight sweetness that deepens the flavor profile.
How to Make Jerk Chicken and Rice Recipe
Step 1: Season the Chicken
Start by combining the boneless chicken thighs with the Delmas poultry seasoning and jerk seasoning in a large bowl. Rub the spices thoroughly over every piece to make sure each bite is packed with flavor. Giving the chicken at least 15 to 20 minutes to marinate allows the spices to soak in deeply, making the dish more aromatic and vibrant.
Step 2: Sear the Chicken
Heat half a cup of neutral oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering hot, place the marinated chicken thighs in the pot. Sear each side for about 3 to 4 minutes until they develop a beautiful golden-brown crust. This initial searing locks in the juices and enhances the texture. Set the chicken aside after searing.
Step 3: Sauté the Veggies
Using the same pot (don’t wash it just yet), toss in the chopped onions and green onions. Sauté gently for 2 to 3 minutes until they soften and release their natural aromas. Stir in the tomato paste and cook for another minute—this step is the secret behind the rich, savory undertones that make this recipe unforgettable.
Step 4: Add Rice and Vegetables
Now it’s time to build the layers of flavor. Mix in the peas and carrots mixture, then add the washed basmati rice. Pour in the freshly squeezed lemon juice and stir everything together well. This blend of textures and zesty brightness really elevates the rice, making it more than just a simple base.
Step 5: Add Stock and Simmer
Carefully arrange the seared chicken thighs on top of the rice mixture. Gently pour the chicken stock over everything, ensuring the liquid covers the rice and chicken completely. This slow simmer method allows the rice to absorb all the wonderful, spicy flavors from the chicken and vegetables as it cooks.
Step 6: Cook Until Done
Turn the heat down to low, cover the pot with aluminum foil, then place the lid on top. This double cover traps steam perfectly, helping the rice become fluffy while the chicken cooks through to tender perfection. Cook for about 30 to 40 minutes, keeping an eye on the heat to prevent burning, and you’ll end up with a perfectly cooked dish.
Step 7: Serve & Enjoy
When cooking is complete, gently fluff the rice with a fork to combine all the elements evenly. Serve this beautiful, fragrant jerk chicken and rice warm and fresh. The combination of spices, textures, and colors means every spoonful feels like a celebration of Caribbean flair and comfort food at its best.
How to Serve Jerk Chicken and Rice Recipe
Garnishes
Enhance your experience by adding fresh garnishes like chopped cilantro or extra sliced green onions. A wedge of lime or lemon on the side brightens each bite and provides a fresh contrast to the rich and spicy chicken. A sprinkle of toasted nuts or a dash of hot sauce can also add exciting textures and heat.
Side Dishes
This jerk chicken and rice melds delightfully with cool, creamy sides to balance the spice. Think classic coleslaw, a simple cucumber salad, or even fried plantains for a sweet contrast. Steamed vegetables or a crisp garden salad also complement the meal with freshness and crunch.
Creative Ways to Present
Make this dish a star by serving it in rustic bowls with vibrant garnishes arranged artfully on top. You can also turn it into a festive platter, arranging the chicken atop the rice and decorating with colorful bell peppers, extra peas, and carrot ribbons. For a party twist, serve the rice in mini bell peppers or lettuce cups alongside the chicken for interactive dining fun.
Make Ahead and Storage
Storing Leftovers
Leftover jerk chicken and rice keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making leftovers even more delicious. Just be sure to let it cool completely before storing to maintain texture and freshness.
Freezing
You can freeze the dish in portioned containers for up to three months. To avoid soggy rice, cool it fully and pack it tightly. When ready to enjoy, thaw overnight in the fridge before reheating gently to preserve the best texture and flavor.
Reheating
Reheat leftovers on the stove over low heat or in the microwave with a sprinkle of water to loosen the rice. Stir occasionally to ensure even warming, and avoid overheating which can dry out the chicken. Adding a fresh squeeze of lemon after reheating revives the dish beautifully.
FAQs
Can I use bone-in chicken instead of boneless thighs?
Absolutely. Bone-in chicken can add extra flavor during cooking, though it may require slightly longer cooking time. Just adjust the simmering step and check for doneness accordingly.
Is it possible to make this recipe spicy or mild?
Yes, by selecting a mild or hot jerk seasoning you control the heat level. You can also adjust the amount of seasoning or add fresh chili peppers for extra spice.
What kind of rice works best for this recipe?
Basmati rice is recommended because its grains stay fluffy and separate when cooked. Long-grain white rice is a good alternative, but avoid short-grain or sticky rice as the texture may become mushy.
Can this recipe be made gluten-free?
Definitely. Most of the ingredients are naturally gluten-free. Just double-check that your jerk seasoning and poultry seasoning do not contain any gluten additives.
How can I make this recipe vegetarian or vegan?
For a plant-based version, substitute the chicken with hearty vegetables or tofu and use vegetable stock. Adjust the jerk seasoning to suit and cook rice as directed for a vibrant vegan-friendly meal.
Final Thoughts
I hope this Jerk Chicken and Rice Recipe inspires you to bring a little soulful Caribbean magic into your kitchen. The fragrant spices, tender chicken, and perfectly cooked rice create a deliciously satisfying meal that is truly comfort food with character. Give it a try, and I promise it will become a go-to favorite for your family and friends alike.
Print
Jerk Chicken and Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Haitian
Description
This vibrant and hearty Jerk Chicken and Rice recipe features tender boneless chicken thighs marinated in savory Delmas poultry and spicy jerk seasonings, seared to perfection, then simmered with fragrant basmati rice, peas, carrots, and green onions. Infused with bright lemon juice and rich tomato paste, this Haitian-inspired dish offers a perfect balance of bold flavors and comforting textures, ideal for a satisfying family meal.
Ingredients
Chicken Marinade
- 7 Pieces Boneless Chicken Thighs
- 2 Tbsp Delmas Poultry Seasoning
- 3 Tbsp Store-bought Jerk Seasoning (mild or hot)
Cooking Ingredients
- ½ Cup Neutral Oil (for searing)
- ½ Cup Roughly Chopped Onions
- 2 Green Onions, sliced
- 2 Tbsp Tomato Paste
- Juice of 1 Lemon
Rice and Vegetables
- 2½ Cups Basmati Rice, washed and drained
- 3½ Cups Low Sodium or Unsalted Chicken Stock
- 2 Cups Peas and Carrots mixture
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 to allow the flavors to develop deeply.
- Sear the Chicken: Heat ½ cup of neutral oil in a large heavy-bottomed pot over medium-high heat. Place the marinated chicken thighs in the hot oil and sear on both sides for about 3 to 4 minutes each until they develop a golden-brown crust. Remove the chicken from the pot and set aside.
- Sauté the Veggies: Using the same pot, add the roughly chopped onions and sliced green onions. Sauté for 2 to 3 minutes until they become fragrant and start to soften. Stir in 2 tablespoons of tomato paste and cook for an additional minute to enhance its richness.
- Add Rice & Vegetables: Add the peas and carrots mixture to the pot and stir thoroughly. Pour in the washed and drained basmati rice, then add the juice of one lemon. Mix everything together well to coat the rice evenly with the flavorful vegetable mixture.
- Add Stock & Simmer: Gently place the seared chicken thighs on top of the rice and vegetable mixture. Pour in the chicken stock carefully so that it covers the rice and chicken evenly.
- Cook Until Done: Reduce the heat to low. Cover the pot tightly with aluminum foil first, then place the lid on top to trap steam. Let it cook gently for about 30 to 40 minutes, or until the rice is fluffy and the chicken is cooked through. Monitor occasionally to adjust heat and prevent burning.
- Serve & Enjoy: Once cooked, carefully fluff the rice with a fork to mix in the flavors. Serve the warm, aromatic jerk chicken and rice immediately for a delicious Haitian-inspired meal.
Notes
- For deeper flavor, marinate the chicken overnight in the refrigerator.
- If you prefer spicier chicken, use a hot jerk seasoning or add some fresh chili during the searing step.
- Use low sodium or unsalted chicken stock to control the salt level in the dish.
- Covering the pot with foil before the lid helps trap steam and cooks the rice more evenly.
- Rest the dish for 5 minutes after cooking before serving for best texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
