Description
This one-pot meal blends tender chicken with rich coconut milk and fragrant spices, making it a comforting, flavorful dish perfect for family gatherings or busy nights.
Ingredients
Scale
- 1 tbsp vegetable oil
- 6–8 chicken thighs and drumsticks
- 2 tbsp Jamaican jerk seasoning
- 1 onion (chopped)
- 1 tsp grated ginger
- 3 cloves garlic (crushed)
- 1½ cups long grain rice
- 1 tsp ground allspice
- ¼ tsp dried chili flakes (or 1 whole Scotch bonnet pepper)
- 4–5 sprigs of thyme (or 1 tsp dried thyme)
- 2 green onions (sliced)
- 2 tsp salt
- 1¾ cups water
- 14 oz coconut milk
- 14 oz canned kidney beans (drained)
Instructions
- Preheat oven to 350°F (180°C).
- Rub chicken with jerk seasoning and brown in vegetable oil in a skillet.
- Sauté onions and ginger until soft, then add garlic.
- Stir in rice and all spices; pour in water and coconut milk, bringing to a simmer.
- Nestle chicken on top, cover, and bake for 30 minutes until rice is tender.
- If any liquid remains, cook uncovered for an additional 5 minutes.
Notes
For more flavor, let chicken sit at room temperature for 30 minutes before cooking.
Adjust spice levels based on preference, using more or less chili as desired.
For leftovers, add a splash of coconut milk when reheating to refresh the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 523
- Sugar: 3g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg