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Jerk Chicken and Rice Recipe

Jerk Chicken and Rice Recipe

Delicious Jerk Chicken and Rice recipe that's prepared with our flavorful Delmas seasoning.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Caribbean, Haitian
Servings 6 servings
Calories 360 kcal

Equipment

  • Large Skillet or Braiser

Ingredients
  

Ingredients for the chicken

  • 7 pieces Boneless Chicken Thighs
  • 2 tablespoon Delmas Poultry Seasoning
  • 3 tablespoon Store-bought Jerk Seasoning; Choice of mild or hot

Ingredients for the rice

  • 2.5 cups Basmati Rice; Washed and drained
  • 0.5 cup Neutral Oil to cook the rice and chicken
  • 3.5 cups Chicken Stock; Low sodium or unsalted
  • 2 cups Peas and Carrots mixture
  • 2 pieces Green Onions; sliced
  • 0.5 cup Roughly Chopped Onions
  • 1 piece Juice from Lemon
  • 2 tablespoon Tomato Paste

Instructions
 

Preparation Steps

  • In a large bowl, combine the boneless chicken thighs with 2 tablespoons of Delmas Poultry Seasoning and 3 tablespoons of jerk seasoning (mild or hot—your choice). Rub everything together until the chicken is fully coated. Let it marinate for at least 15–20 minutes (or longer for deeper flavor).
  • Heat ½ cup of neutral oil in a large heavy-bottomed pot over medium-high heat. Add the chicken thighs and sear on both sides until browned (about 3–4 minutes per side). Remove and set aside.
  • In the same pot, toss in the chopped onions and green onions. Sauté for about 2–3 minutes until fragrant.
  • Stir in 2 tablespoons of tomato paste and cook for another minute to develop the flavor.
  • Add the peas and carrots, and give everything a good mix.
  • Pour in the washed and drained basmati rice. Add the lemon juice. Stir well to coat with the peas mixture.

Notes

This rice is perfect for meal planning.

Nutrition

Serving: 1plateCalories: 360kcal
Keyword Caribbean Cuisine, Chicken Recipes, Jerk Chicken and Rice Recipe
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