Jerk Chicken with Rice (Print Version)

# Ingredients:

→ Jerk Chicken

01 - 5-6 chicken thighs, about 2½-3 pounds total weight
02 - Season with 1½ teaspoons of salt
03 - 1-2 tablespoons of jerk seasoning (adjust it however you like)
04 - ½ teaspoon of chicken bouillon powder, if you’d like

→ Rice Base

05 - Fresh thyme sprig (or a teaspoon of dried thyme could work)
06 - 4 tablespoons of canola or vegetable oil
07 - Finely chop half an onion
08 - Mince up 2 cloves of garlic
09 - Two small bay leaves
10 - 2 cups of uncooked long-grain white rice

→ Liquid and Seasonings

11 - A 15.5 oz can of red kidney beans, rinsed and drained
12 - 1 teaspoon of ground white pepper
13 - Salt and black pepper to customize the taste
14 - 2-2¼ cups of chicken broth (you can use water instead)
15 - A can of coconut milk (13.5 oz)
16 - 1½-2 teaspoons of jerk or Creole seasoning
17 - Optional: Whole scotch bonnet pepper, add it for more heat
18 - Green onion for sprinkling on the top, if desired
19 - Optional: Add 1 teaspoon of paprika powder
20 - Optional: A teaspoon of chicken bouillon powder

# Instructions:

01 - Set your oven to 350°F (177°C) and get it ready to bake.
02 - Pat the chicken thighs dry after rinsing. Once dry, cut shallow slits (around ½ inch deep) close to the bone and apply salt, jerk seasoning, and bouillon powder for seasoning.
03 - Use a large pot that can go in the oven. Add 2 tablespoons of oil and lightly fry the chicken for 3 minutes on each side. Take it out and set aside. Wipe the pot clean.
04 - Add the garlic, thyme, onion, and bay leaves into the pot along with any leftover oil. Stir for 2-3 minutes until soft and fragrant.
05 - Mix the rice, beans, coconut milk, broth, and seasonings together in the pot. Place the chicken thighs back in, bring to a boil, then bake uncovered in the oven for 30-35 minutes.
06 - Let it cool for a couple of minutes. Garnish with green onion if you want, and dig in!

# Notes:

01 - If jerk seasoning isn’t available, Creole or taco seasoning works too.
02 - Rinse your rice beforehand to make it fluffier.
03 - Make sure the chicken’s internal temp hits 165°F for safety.

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