This recipe combines the smoky, spicy flavors of Jamaican jerk chicken with hearty red beans and fluffy coconut rice for a complete and delicious meal.
Ingredients
Jerk Chicken
- 2 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 2-3 tablespoons jerk seasoning (store-bought or homemade – see note below)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
Red Beans and Rice
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 tablespoon minced garlic
- 1 cup uncooked jasmine rice
- 1 (15 oz) can dark red kidney beans, drained (not rinsed)
- 1 cup unsweetened coconut milk
- 1 cup chicken broth
- 2 bay leaves
- 3 fresh rosemary sprigs
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
Instructions
Jerk Chicken
- Wash and pat the chicken pieces dry. Season them generously with jerk seasoning, salt, and pepper. Massage the spices into the chicken, getting under the skin as well.
- Marinate the chicken in the refrigerator for at least 1 hour, or ideally overnight, for deeper flavor.
- Preheat the oven to 350°F (175°C). Heat olive oil in a large oven-safe skillet over medium heat.
- Sear the chicken skin-side down for 5-7 minutes, until golden brown and crispy. Flip the chicken and cook for another 2-3 minutes.
- Transfer the skillet with the chicken to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
Red Beans and Rice
- While the chicken bakes, prepare the rice. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
- Rinse the jasmine rice briefly in a fine-mesh strainer. Add the rice to the saucepan with the onions and garlic. Stir to coat the rice with oil.
- Pour in the drained kidney beans, coconut milk, and chicken broth. Add the bay leaves and rosemary sprigs. Season with salt.
- Bring the mixture to a boil, then reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid has been absorbed.
- Remove the pan from the heat and let it sit for 5 minutes with the lid on, allowing the rice to steam and fluff up.
- Stir in the white vinegar before fluffing the rice with a fork.
To Serve
- Plate the cooked jerk chicken with a serving of red beans and rice. Garnish with additional chopped green onions or fresh herbs like cilantro, if desired.
Tips
- For a spicier jerk chicken, choose a jerk seasoning blend with scotch bonnet peppers. You can also adjust the amount of seasoning to your preference.
- If you don’t have jerk seasoning, you can make your own at home. Here’s a basic recipe: combine allspice berries, thyme, nutmeg, cloves, cinnamon, pimento or Scotch bonnet peppers (deseeded for less heat), brown sugar, salt, and black pepper. Grind the spices into a powder and use it as directed in the recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
