One-Pot Jerk Chicken

Just looking at the ingredients makes me hungry.

Adapted from tablespoon.com

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

4

ser

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

4

servings

Adapted from tablespoon.com

Ingredients

  • 1 cup 1

    cup jasmine rice

  • 3 pounds 3

    pounds chicken, drumsticks and breasts or thighs

  • 4 4

    scallions

  • 4 cloves 4

    cloves garlic

  • 2 Tablespoons 2

    Tablespoons fresh ginger

  • 2-3 2-3

    habanero peppers, seeded

  • 2 Tablespoons 2

    Tablespoons brown sugar

  • 2 2

    limes, juice only

  • 1 Tablespoon 1

    Tablespoon fresh thyme

  • 2 teaspoons 2

    teaspoons ground allspice

  • 1/2 teaspoon 1/2

    teaspoon ground nutmeg

  • 1/2 teaspoon 1/2

    teaspoon salt

  • 2 tablespoons 2

    tablespoons soy sauce

  • 1/4 cup 1/4

    cup canola oil

  • 1/2 1/2

    white onion, diced

  • 2-1/2 cups 2-1/2

    cups chicken stock

  • 4 4

    bay leaves

  • Scallion, for garnish

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: