![- 4 chicken thighs (bone-in, skin-on) - 2 tablespoons jerk seasoning - 1 tablespoon olive oil - 1 cup long-grain rice - 2 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed I love using chicken thighs for this dish. They stay juicy and full of flavor. Jerk seasoning brings a wonderful mix of spices. Olive oil helps to sear the chicken well, creating a nice crust. Rice absorbs all those tasty juices and pairs perfectly with the beans. - 1 red bell pepper, diced - 1 cup corn kernels (fresh or frozen) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 lime, juiced - Salt and pepper to taste The red bell pepper adds sweetness and color. Corn gives a nice crunch and freshness. Garlic and onion powders enhance the overall flavor. Lime juice adds a burst of brightness, while salt and pepper balance everything out. - Fresh cilantro, chopped (for garnish) - Lime wedges for serving Fresh cilantro adds a lovely touch and aroma. Lime wedges are great for squeezing over the dish before eating. They brighten the flavors even more, making each bite special. For the complete guide, check out the Full Recipe. To coat the chicken with jerk seasoning, start by placing the chicken thighs in a large mixing bowl. Sprinkle the jerk seasoning evenly over the chicken. Use your hands to rub the seasoning all over the chicken. Cover the bowl with plastic wrap. For the best flavor, let the chicken marinate for at least 30 minutes. If you have time, marinate it overnight in the fridge. To achieve crispy skin, heat olive oil in a large skillet over medium-high heat. Once the oil is hot, place the marinated chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes until the skin is golden brown. When it’s time to flip the chicken, use tongs to carefully turn each thigh. Cook for an additional 5 minutes on the other side, then remove the chicken from the skillet. Next, sauté the diced red bell pepper in the same skillet. Cook it for about 2-3 minutes until it becomes soft. This adds great flavor to your rice. After that, stir in the long-grain rice and cook it for another minute. This step helps the rice soak up the flavors of the oil and bell pepper. Slowly pour in the chicken broth, followed by the drained black beans and corn kernels. Also, add garlic powder, onion powder, lime juice, salt, and pepper. Stir well to mix everything together. Bring the mixture to a gentle boil. Now, gently layer the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid, reduce the heat to low, and let it simmer for 20-25 minutes. This simmering time is crucial for making the chicken tender and ensuring the rice is cooked through. You can find the Full Recipe for Caribbean Jerk Chicken & Rice at the end of this article. Marinating is key for great flavor. I recommend at least 30 minutes. If you can, let the chicken sit overnight. This allows the spices to really soak in. Fresh lime juice is a must. It tastes brighter than bottled juice. Plus, it adds a zesty kick to the chicken. To check if the rice is done, taste it. It should be tender but not mushy. If it’s not ready, cover it and let it steam a bit longer. After cooking, fluff the rice with a fork. This helps separate the grains and keeps it light. For a nice look, serve the chicken on top of the rice. Add a sprinkle of beans and corn for color. Use fresh cilantro as a bright garnish. Lime wedges on the side add a fun touch. This dish looks great and tastes even better! For more details, check the Full Recipe. {{image_4}} You can change the heat of your jerk chicken easily. If you like it mild, choose a jerk seasoning with less spice. Look for brands that list "mild" on the label. If you want more heat, use a spicy jerk blend. You can also add fresh or pickled peppers for an extra kick. Jalapeños or Scotch bonnets work great. Just chop them finely and mix them in before cooking. If you want to switch up the protein, you have options. You can use pork instead of chicken. Pork tenderloin works well and cooks quickly. If you prefer a plant-based meal, tofu is a great choice. Just press and cube the tofu before marinating. Cooking times will vary; pork takes about 25-30 minutes while tofu cooks in about 15-20 minutes. Adjust your cooking time to ensure everything is tender and flavorful. You don’t have to stick with rice for your base. Try using quinoa for a nutty flavor. It cooks in about 15 minutes, making it a quick substitute. Cauliflower rice is another option if you want a low-carb meal. It cooks very fast, in just 5-7 minutes. Simply sauté it lightly to keep some crunch. Both alternatives add variety and nutrition to your dish. For the full recipe, check out the detailed instructions. To keep your Caribbean jerk chicken and rice fresh, first let it cool. Place the chicken and rice in separate containers. This prevents the rice from getting soggy. Use airtight containers for best results. You can also wrap the chicken in plastic wrap before placing it in a container. This adds an extra layer of protection. If you want to save leftovers for later, freezing is a great option. Make sure the chicken and rice are cool before freezing. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. To reheat, take the leftovers out and thaw overnight in the fridge. Heat them in the microwave or on the stove until hot. This will keep the rice fluffy and the chicken juicy. Leftovers can last in the fridge for about 3 to 4 days. After that, they might spoil. Look for signs like a sour smell or a change in color. If the chicken or rice looks off, it’s best to toss it. Always trust your senses when it comes to food safety. You want to enjoy every bite of this tasty dish! Caribbean jerk seasoning is a spice mix that packs a punch. It blends herbs and spices to create a unique flavor. Common ingredients include: - Allspice - Thyme - Scallions - Garlic - Ginger - Scotch bonnet peppers - Cinnamon This seasoning has deep roots in Jamaican culture. It originated from the Maroons, runaway slaves who used it to preserve meat. Today, jerk seasoning symbolizes Caribbean cuisine and is enjoyed worldwide. Yes, you can prepare Caribbean jerk chicken and rice ahead of time. To do this, marinate the chicken at least 30 minutes before cooking. For better flavor, marinate overnight. Store the marinated chicken in the fridge. You can also cook the rice in advance. Just keep it in an airtight container. For safe storage, refrigerate leftovers within two hours of cooking. Reheat chicken and rice to 165°F before serving. Many sides complement Caribbean jerk chicken and rice. Here are some popular choices: - Plantains: Fried or baked for sweetness. - Coleslaw: A crunchy, fresh contrast. - Grilled vegetables: Bright and flavorful. - Corn salad: Adds color and texture. For appetizers, try tropical fruit salsa or shrimp skewers. A light salad with citrus dressing also pairs well. For the complete recipe, check out the Caribbean Jerk Chicken & Rice [Full Recipe]. This blog post covered the key ingredients and steps to make Caribbean jerk chicken and rice. You learned about the main ingredients like chicken thighs, jerk seasoning, and flavorful vegetables. I shared step-by-step instructions, tips for perfect rice, and storage info for leftovers. By following these simple guidelines, you can create a delicious dish that impresses. Experiment with variations to suit your taste. Enjoy cooking and sharing this vibrant meal with friends and family!](https://lazychefmagic.com/wp-content/uploads/2025/07/3d871416-452a-4d01-8821-e65b128fd752-250x250.webp)
Caribbean Jerk Chicken and Rice
Elevate your dinner game with this mouthwatering Caribbean Jerk Chicken & Rice recipe! Experience the perfect blend of spices and wholesome ingredients, like tender chicken, vibrant bell peppers, and hearty black beans. In just one hour, you can create a dish that dazzles the senses and satisfies the soul. Click through for step-by-step instructions and bring the flavors of the Caribbean to your table today!