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Caribbean Jerk Chicken and Rice transports you straight to the tropics with every forkful. This recipe layers the bold heat of scotch bonnet peppers and the fragrant flavor of jerk seasoning into juicy chicken then nestles it all on a bed of aromatic rice. It is a favorite for spice lovers craving a vacation from weeknight dinner routines.
When I first made this for my family it became an instant classic. The aroma alone brought everyone to the table before I could even finish garnishing with fresh cilantro.
Ingredients
- Chicken breast: The star of the dish providing lean protein. Choose plump chicken breasts and pat them dry for the best sear.
- Rice: Absorbs all the spice infused juices. Long grain or jasmine rice works best for fluffy texture.
- Caribbean jerk seasoning: Delivers the signature spicy sweet and herbal backbone. Freshly blended or a quality store bought mix brings out the best flavor.
- Olive oil: Helps the chicken brown and adds richness. Opt for extra virgin for depth.
- Onion, diced: Gives sweetness and aromatic foundation. Look for firm yellow onions with papery skin.
- Garlic, minced: Adds pungency and warmth. Use fresh cloves and mince just before using.
- Red bell pepper, sliced: Lends a mild crunch and a pop of color. Choose glossy unblemished peppers.
- Diced tomatoes: Canned with their juices bring acidity and a subtle sweetness.
- Chicken broth: Infuses more savory flavor into the rice. Homemade or low sodium store bought keeps the balance right.
- Salt and pepper to taste: Essential for lifting all the other flavors. Start with a pinch then adjust after tasting.
- Fresh cilantro for garnish: Provides a fresh finishing touch. Choose bright green leaves and chop shortly before serving.
Step-by-Step Instructions
- Prep the Chicken:
- Generously coat chicken breasts with jerk seasoning salt and pepper. Rub the spices into every nook so the flavors go deep.
- Brown the Chicken:
- Heat olive oil in a large oven safe skillet until it shimmers. Sear chicken on both sides over medium high heat until golden brown and caramelized. This locks in juices and builds flavor.
- Sauté the Vegetables:
- In the same pan add diced onions minced garlic and sliced red bell pepper. Cook over medium heat stirring often until everything turns soft and fragrant which should take about five minutes.
- Toast the Rice:
- Sprinkle rice into the skillet. Stir to coat the grains in the oil and aromatics let it sizzle for two minutes so the rice picks up the spice flavors.
- Build the Base:
- Pour in diced tomatoes with their juices and the chicken broth. Stir thoroughly making sure to scrape up any browned bits from the bottom for extra flavor.
- Nestle and Bake:
- Return browned chicken breasts to the skillet right on top of the rice mixture. Cover tightly with a lid or foil.
- Oven Time:
- Move the covered skillet into a preheated oven at 375 degrees Fahrenheit. Bake for twenty five to thirty minutes until the chicken is cooked through and the rice is tender and fluffy.
- Rest and Garnish:
- Out of the oven let the skillet rest five minutes so the flavors settle and the rice finishes steaming. Top with plenty of chopped fresh cilantro before serving.
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Whenever I work with fresh cilantro I am reminded of my grandmother who would add a big handful at the end of almost every meal. Sometimes I sneak in a squeeze of lime over the whole skillet just like she used to for an extra burst of brightness.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. To reheat add a splash of chicken broth to maintain moisture and warm gently in the microwave or over the stove. This also makes a tasty filling for wraps or burritos the next day.
Ingredient Substitutions
Boneless skinless chicken thighs work beautifully instead of breasts providing extra juiciness. If you cannot find Caribbean jerk seasoning create your own blend with allspice thyme cinnamon cloves and a pinch of cayenne. Use parboiled brown rice for extra fiber and nutrition but add an extra splash of broth during cooking.
Serving Suggestions
This dish shines with classic Caribbean sides like sweet fried plantains or crisp coleslaw. Garnish your plates with extra cilantro or sliced green onions. A simple cucumber salad cools down the heat and keeps things refreshing.
Cultural Context
Jerk spice has roots in Jamaica and combines African indigenous and European culinary traditions. Traditionally jerk meat is slow smoked over pimento wood but you achieve the same complexity by building layers of flavor in one skillet.
Recipe FAQs
- → What gives the chicken its signature flavor?
The chicken is coated with a spicy Caribbean jerk blend featuring scotch bonnet, allspice, and citrus for bold, aromatic flavor.
- → Can I use different chicken cuts?
Yes, boneless chicken thighs make a delicious alternative, offering another layer of tenderness and richness.
- → How spicy is this dish?
The heat level depends on your jerk seasoning and peppers used. Adjust scotch bonnet or red pepper flakes to taste.
- → What sides pair well with this meal?
Fried plantains, coleslaw, or a fresh green salad beautifully complement the bold flavors of jerk chicken and rice.
- → How do I keep leftover chicken moist?
Store in an airtight container and reheat gently with a splash of broth to maintain moisture and flavor.
- → Can I customize the vegetables?
Absolutely! Add favorites like zucchini, carrots, or peas for extra color and nutrition.