Name: Jerk Chicken and Rice Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Haitian
Ingredients: 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); ½ Cup Roughly Chopped Onions; 2 Green Onions, sliced; 2 Tbsp Tomato Paste; Juice of 1 Lemon; 2½ Cups Basmati Rice, washed and drained; 3½ Cups Low Sodium or Unsalted Chicken Stock; 2 Cups Peas and Carrots mixture

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

Scale

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

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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.