Jerk Chicken Skillet Dinner

Jerk Chicken Skillet Dinner

Caribbean food has always been my favorite ethnic food. When I lived in Atlanta, I was able to travel to Jamaica frequently where I could explore the local cuisine and learn what real Jamaican food should taste like. In culinary school I scored a 100 on my final, cooking jerk chicken with rice and peas. So I was pretty psyched when I ran across this recipe on the Kitchn blog. It’s a simple, one-pot skillet recipe that enables you to cook the jerk chicken, rice and peas together in one pan.
Servings

4

Prep time

30

Ingredients
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 tablespoon store-bought wet jerk seasoning
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more for seasoning
  • 1 tablespoon olive oil
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 cup unsweetened coconut milk
  • 1 cup low-sodium chicken broth
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 teaspoons distilled white vinegar
Preparation
Arrange a rack in the middle of the oven and heat to 350°.

Pat the chicken thighs dry with paper towels. Place the chicken and jerk seasoning in a large bowl and toss until well-coated. Season all over with salt and pepper. Heat the oil in a 10-inch or larger cast iron or other oven-safe skillet over medium-high heat until shimmering. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, 5-6 minutes. Flip the chicken and cook for 3 minutes. Transfer the chicken to a plate; set aside.
Reduce the heat to medium and add the onion to the pan. Cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook 1 minute more. Add the rice, beans, ½ teaspoon salt and ¼ teaspoon pepper, and stir to combine. Cook for 2 minutes. Stir in the coconut milk, chicken broth and bay leaf. Bring to a boil. Remove the pan from the heat, place the chicken skin-side up on top of the rice (add any juices accumulated on the plate), and top with the thyme sprigs.

Bake until the chicken is cooked through and the rice is tender, 20-25 minutes. Transfer the chicken to plates. Add the vinegar to the skillet and stir into the rice. Discard the bay leaf and thyme sprigs and serve the rice with the chicken.

Source: Inspired by Rhonda J., Food.. © 2020 Scripps Networks, LLC. 
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