Recipe: Caribbean Jerk Chicken & Rice in A Pot

A little pot full of flavours! Perfectly crispy baked chicken thighs that lay on a bed of Caribbean rice and beans – that’s a complete meal in one pot. This recipe is definitely the next best mate of the on-the-go blokes out there.

What you’ll need:

• ¼ cup canola oil
• 2 minced garlic clove
• ½ diced medium onion
• 1 1/2-2 tsp. creole spice
• 2 small bay leaves
• 2 cups long grain rice uncooked
• 1 sprig fresh thyme
• 5 oz. can coconut milk
• 5 oz. can rinsed and drained red kidney beans
• 1 tsp. white ground white pepper
• Salt and pepper
• 2 1/2 cups chicken broth
• 1 tsp. chicken bouillon
• 1 whole scotch bonnet pepper
• 1 tsp. paprika
• 2 1/2-3 pounds chicken thighs
• 1 1/2 tsp. salt
• 2 tbsp. Jerk Seasoning

How to do it:

1. Wash the chicken thighs with clean water and dry off with a paper towel.
2. For a quick cook, slit the sides of the chicken at about 1/2 inch. Season with 1 ½ teaspoon of salt.
3. Kick on some flavour by rubbing the chicken with an ample amount of your favourite spice mix.
4. Lay the chicken thighs on a skillet for around 3 minutes each side just to add that golden brown tinge on the chicken skin. Be careful not to overcook it though! Nobody wants a burnt chicken skin after all. Take it out the pan and set aside. At this point, you should preheat your oven to 350°F.
5. In a large bowl, cover the grains with cold water then wash it using your hands. Pour the water out and repeat twice. Set aside.
6. On a clean and dry pan, add 2 tablespoons of oil then put in onions, garlic, and thyme. Sauté everything until soft, not golden, for about 2-3 minutes.
7. Create the perfect balance of flavours as you add on all remaining ingredients.
8. Put the chicken in the pan and bring it to a boil.
9. Place the pan in the preheated oven and cook for around 30-35 minutes.
10. Remove from the oven to cool.

Serve and enjoy your little pot of gold with your mates!

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