One pot jerk chicken & rice

Name: One pot jerk chicken & rice
Prep time: 15 min
Cook time: 40 min
Yield: 2 -4
Ingredients: 8 free-range chicken thighs; 1 small onion finely chopped; 1 red pepper chopped; 1 cup Tastic Soft and Absorbing Long Grain White Rice; 400 ml chicken stock or broth; 160 ml coconut milk; 2 bay leaves; 2 Tbsp Worcestershire sauce; 2 tsp all spice; 1/2 tsp cinnamon; 1/2 tsp nutmeg; 6 cm ginger minced; 4-6 sprigs thyme; 8 cloves garlic; 2 tsp soy sauce; 2 limes; 1 Tbsp demarara / muscavado sugar; 2 Tbsp olive oil; 1-2 jalapeno chilli finely chopped; 1 shallot or half a brown onion finely chopped

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Prep Time
15 mins
Cook Time
15 mins
Servings
2 -4
Cuisine
Jamaican

One pot jerk chicken & rice

Quade Mayo

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A flavour-packed spicy Jamianca on-pot jerk chicken and rice recipe.

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Ingredients

Servings

8 free-range chicken thighs bone in and skin on
1 small onion finely chopped
1 red pepper chopped fairly small dice
1 cup Tastic Soft and Absorbing Long Grain White Rice
400 ml chicken stock or broth
160 ml coconut milk small can
2 bay leaves
2 Tbsp Worcestershire sauce

Jerk marinade

2 tsp all spice preferably freshly ground
1/2 tsp cinnamon
1/2 tsp nutmeg
6 cm ginger minced
4-6 sprigs thyme
8 cloves garlic crushed
2 tsp soy sauce
2 limes juiced
1 Tbsp demarara / muscavado sugar
2 Tbsp olive oil
1-2 jalapeno chilli finely chopped leave seeds in for extra heat
1 shallot or half a brown onion finely chopped

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Instructions

Make this the day before

Place the chicken thighs into a large Ziploc bag and mix all the marinade ingredients together in a bowl. Pour this over the chicken in the bag and massage it all together until the chicken is well coated. Store in the fridge over night, flipping the bag over when / if you remember to do this.
Preheat the oven to 180C and soak the rice for 15 minutes in cold water.
Heat a splash of olive oil in a large non-stick frying pan, remove 4 of the thighs and scrape off as much of the marinade as possible. Reserve the marinade in the bag. Fry the skin side down until golden, flip and lightly brown the other side. Set aside.
Wipe the pan down if it has burned bits on the bottom and repeat this for the remaining 4 thighs.
Boil the kettle and prepare 400ml of chicken stock. Add the coconut milk, Worcestershire sauce and bay to the stock. Set Aside.
In a large casserole dish / Dutch oven with a lid heat a splash of olive oil and gently fry the onion over low heat until it softens but doesn’t brown. About 5 minutes. Add the peppers and allow this to sweat off for a couple of minutes.
Pour the leftover marinade mix from the Ziploc bag into the pan and fry this for about 3 minutes and until most of the liquid cooks off. Stir constantly to ensure nothing sticks and burns at the bottom of the pan. Add the soaked rice and toss to coat in the vegetables and marinade mix (about 3 minutes).
Add the sock and coconut milk mix and bring this to a boil. Allow this to bubble gently for about 5 minutes (lid off).
Place the chicken pieces skin side up on top of the rice giving them a quick dunk in the liquid (add any other juices that may have dripped off the chicken while it was resting) and roast with the lid on for 20 minutes. Remove the lid and continue to roast for a further 10 – 15 minutes and until most of the liquid in the rice has been absorbed.
Remove and allow it to rest for about 5 minutes with the lid on then serve.