Juicy Gluten-Free Jerk Chicken
User Reviews
5
Juicy Gluten-Free Jerk Chicken
Description
Juicy Gluten-Free Jerk Chicken highlights bone-in, skin-on chicken thighs seasoned with a jerk spice blend and ground cinnamon, pan-seared until the skin crisps-up to a golden brown. This method locks in the chicken's moisture and flavor before it finishes cooking with a comforting mix of long-grain white rice and red kidney beans. The rice mixture is simmered in coconut milk and bone broth infused with bay leaves, creating a creamy, aromatic base that complements the robust spices of the chicken.
The dish balances succulent poultry with tender, mildly sweet rice and beans prepared in a single skillet. Cooking everything together allows the rice to absorb the chicken's natural juices and spices, resulting in a hearty and cohesive meal. This one-pot approach also simplifies preparation and cleanup.
This meal can be served directly from the pan and pairs well with light sides such as a fresh tomato salad, roasted vegetables, or even candied Brussels sprouts for contrast. It provides 4 to 6 servings, making it suitable for family dinners or small gatherings.
The recipe notes suggest using homemade jerk seasoning for a more vivid flavor and recommend bone-in thighs to prevent overcooking and retain juiciness. Leftovers store well for several days, maintaining their texture and taste when reheated gently.
Ingredients
- 4-6 chicken thighs bone in, skin on
- 3 tbsp. jerk seasoning
- 1 tsp. ground cinnamon
- ½ tsp. kosher salt plus more for seasoning
- ¼ tsp. black pepper plus more for seasoning, freshly ground
- 1 tbsp. olive oil
- ½ onion chopped, yellow, medium
- 2 tbsp. garlic minced
- 1 cup long-grain white rice
- 15 oz red kidney beans drained and rinsed
- 1 cup coconut milk unsweetened
- 1 cup bone broth
- 2-3 bay leaf
Instructions
- Place the chicken thighs in a large bowl and jerk seasoning, cinnamon, in a large bowl.
- Toss until the chicken is well-coated.
- Season the chicken with salt and pepper.
- Pre-heat oven to 350°F.
- Add the oil in a 10-inch oven-safe skillet.
- Heat the oil over medium-high heat until it is simmering.
- Add your seasoned chicken skin-side down and cook for 6-7 minutes till the skin is golden brown and crispy.
- Flip the chicken and cook for 3 minutes.
- Remove the chicken to a plate; and set aside.
- Reduce the heat to medium.
- Scrape the bottom of the pan to mix the flavors of the chicken fat and oil.
- Add the diced onion to the pan.
- Cook, stirring occasionally, about 4-5 minutes.
- Add the minced garlic and stir to combine, 1 minute more.
- Add the rice, beans.
- Stir to combine.
- Add the coconut milk, chicken broth, and bay leaves.
- Bring to a boil, and keep the boil rolling for five minutes while stirring to combine. The sauce will thicken a bit.
- Add the chicken skin-side up on top of the rice.
- Top each chicken with a thyme sprig.
- Place the pan with the chicken and rice in the oven 20 to 25 minutes.
- Discard the bay leaf and serve the rice with the chicken.
Notes
- Use bone-in, skin-on chicken thighs to keep the meat moist and prevent overcooking.
- Homemade jerk seasoning can provide a stronger, fresher flavor than store-bought blends.
- This recipe serves 4-6 depending on portion size and yields a filling one-pan meal.
- Serve with fresh salads or roasted vegetables to balance the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 59g | 20% |
| Protein | 29g | 58% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 89mg | 30% |
| Sodium | 435mg | 18% |
| Potassium | 887mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 2706IU | 54% |
| Vitamin C | 4mg | 4% |
| Calcium | 102mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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