Caribbean Jerk Chicken and Rice (Printable Version)
Juicy jerk chicken rests atop aromatic rice and peppers, bursting with Caribbean-inspired spice and citrus.
# What You'll Need:
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01 -
4 chicken breasts
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2 cups long-grain rice
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2 tablespoons Caribbean jerk seasoning
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2 tablespoons olive oil
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1 onion, diced
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3 cloves garlic, minced
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1 red bell pepper, sliced
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1 can (400 g) diced tomatoes, with juices
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500 ml chicken broth
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Salt, to taste
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Black pepper, to taste
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Fresh cilantro, chopped, for garnish
# Steps To Follow:
01 -
Set oven to 190°C (375°F) to preheat.
02 -
Coat chicken breasts with Caribbean jerk seasoning, salt, and black pepper.
03 -
Heat olive oil in a large oven-safe skillet over medium-high. Place chicken breasts in the pan and sear each side for 5–7 minutes until well browned. Transfer chicken to a plate.
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In the same skillet, add diced onion, minced garlic, and sliced red bell pepper. Sauté until softened, about 5 minutes.
05 -
Stir rice into the skillet and cook for 2 minutes to lightly toast.
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Pour in diced tomatoes with juices and chicken broth. Stir thoroughly to combine.
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Nestle browned chicken breasts on top of the rice mixture.
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Cover the skillet tightly with a lid or aluminium foil. Place in preheated oven.
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Bake for 25–30 minutes until the chicken reaches 74°C (165°F) internally and rice is tender.
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Remove the skillet from the oven and let stand, uncovered, for 5 minutes.
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Sprinkle with chopped fresh cilantro and serve immediately.
# Notes and Tips:
01 -
For extra heat, increase Caribbean jerk seasoning or include red pepper flakes.
02 -
Verify chicken is cooked through using a meat thermometer; internal temperature should be 74°C.
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Boneless, skinless chicken thighs can substitute for breasts to alter flavour and texture.
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Enhance your dish by adding vegetables such as zucchini, carrots, or peas.
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Serve with plantains, coleslaw, or a green salad for a balanced meal.
06 -
Store leftovers up to 3 days, reheating gently with a splash of broth to retain moisture.