One-Pot Jerk Chicken and Rice Recipe

Name: One-Pot Jerk Chicken and Rice
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 cup jasmine rice; 3 lbs chicken, drumsticks and breasts or thighs; 4 scallions; 4 cloves garlic; 2 tablespoons fresh ginger; 2-3 habanero peppers, seeded; 2 tablespoons brown sugar; 2 limes, juice only; 1 tablespoon fresh thyme; 2 teaspoons ground allspice; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 2 tablespoons soy sauce; 1/4 cup canola oil; 1/2 white onion, diced; 2 1/2 cups chicken stock; 4 bay leaves; Scallion, for garnish

Ingredients

1 cup jasmine rice
3 lbs chicken, drumsticks and breasts or thighs
4 scallions
4 cloves garlic
2 tablespoons fresh ginger
2-3 habanero peppers, seeded
2 tablespoons brown sugar
2 limes, juice only
1 tablespoon fresh thyme
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons soy sauce
1/4 cup canola oil
1/2 white onion, diced
2 1/2 cups chicken stock
4 bay leaves
Scallion, for garnish

PREP TIME 15m	COOK TIME 1h15m	TOTAL TIME 1h30m
YIELD 4 servings

Instructions

Rinse rice in a mesh strainer with cold water.
Set aside.
In a mini food processor, add scallions, garlic, ginger, habanero peppers, brown sugar, lime juice, thyme, allspice, nutmeg, and salt.
Pulse until combined into a paste.
In a medium bowl, add the spice paste, soy sauce, oil, and chicken.
Mix well and let sit for at least 30 minutes or overnight.
Heat a large skillet with high walls over medium-high heat.
Add chicken pieces and let cook for 7-8 minutes until they start to brown.
Turn chicken pieces and cook for another 4-5 minutes.
Remove chicken from skillet and turn heat down to medium-low.
It’s okay if the chicken isn’t cooked through at this point.
Add onions to the skillet and cook them for a few minutes, scraping up any bits stuck to the pan.
Add rinsed rice to the skillet along with chicken stock and stir to combine.
Bring mixture to a slight simmer, turn heat down to low, and nestle chicken pieces back into the skillet along with bay leaves.
Cover skillet and simmer for 20-25 minutes until rice is cooked and liquid is evaporated.
Check the skillet occasionally and if it is dry, add more stock.
Serve chicken and rice with fresh chopped scallions.