Description
A flavorful and spicy Caribbean-inspired dish featuring jerk-seasoned chicken served with fragrant rice.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 2 tbsp jerk seasoning
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 scotch bonnet pepper (optional for extra heat)
- 1 lime, juiced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Marinate the chicken thighs with jerk seasoning, lime juice, and a pinch of salt. Let sit for at least 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until browned and cooked through. Remove and set aside.
- In the same skillet, add onion, bell pepper, garlic, and scotch bonnet pepper (if using). Sauté for 3-4 minutes until softened.
- Add rice, thyme, and chicken broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- Slice the cooked chicken and serve over the rice. Garnish with lime wedges if desired.
Notes
You can customize the seasonings to taste.