Jerk Chicken Thighs
with coconut rice / tomato and cucumber salsa

Name: Jerk Chicken Thighs
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 Tbsp Jerk or Cajun seasoning; 1 tsp Brown sugar; 1/2 tsp Cinnamon; 1 Tbsp Tamari; 1 Tbsp Vinegar, red or white wine; 1 Tbsp Oil, cooking; 1 Jalapenos (opt), sliced, seeded if you want less heat; 1 lb Chicken thighs, boneless and skinless; 1/2 Limes, wedges; 2 cloves Garlic; 1 tsp Ginger, grated; 1 can Beans, kidney (14oz / 397g), drained and rinsed; 3/4 cup Coconut milk, light; 1 Bay leaves; 1 cup Rice, long-grain, uncooked; 1 1/4 cup Stock, any type; 1/4 tsp Salt; 1 1/2 cups Tomatoes, cherry or grape, halved; 12 oz Cucumbers, diced; 4 sprigs Cilantro, chopped; 2 tsp Vinegar, red or white wine; 2 tsp Oil, olive

Active: 35 min Total: 1 hr 5 min

Original GF Paleo Vegetarian

A version of this meal was first featured in 2015 and the spice mix for the chicken gets great reviews each time we repeat it. This time we're using a fresh salsa to top the hearty chicken and coconut rice and beans.

Proteins

Chicken, non-ground, Beans, kidney

Cuisines

American - Southern

Ingredients

Metric

Servings:

Jerk Chicken Thighs:

Jerk or Cajun seasoning - 1 Tbsp
Brown sugar - 1 tsp
Cinnamon - 1/2 tsp
Tamari - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp
Oil, cooking - 1 Tbsp
Jalapenos (opt) - 1 , sliced, seeded if you want less heat
Chicken thighs, boneless and skinless - 1 lb
Limes - 1/2 , wedges

Coconut Rice and Beans:

Garlic - 2 cloves
Ginger - 1 tsp , grated
Beans, kidney (14oz / 397g) - 1 can , drained and rinsed
Coconut milk, light - 3/4 cup
Bay leaves - 1
Rice, long-grain, uncooked - 1 cup
Stock, any type - 1 1/4 cup
Salt - 1/4 tsp

Tomato and Cucumber Salsa:

Tomatoes, cherry or grape - 1 1/2 cups , halved
Cucumbers - 12 oz , diced
Cilantro - 4 sprigs , chopped
Vinegar, red or white wine - 2 tsp
Oil, olive - 2 tsp

Prep

Marinate chicken - Mix together jerk seasoning, brown sugar, cinnamon, Tamari, vinegar, and cooking oil. Slice jalapenos and add to marinade. Toss marinade with chicken and tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
Garlic / Ginger - Prep as directed and combine. (Can be done up to 3 days ahead)
Limes - Slice into wedges. (Can be done up to 2 days ahead)
Tomatoes / Cucumbers / Cilantro - Prepare as directed and combine.
Beans - Drain and rinse.

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Make

Heat a Dutch oven or non-stick pot over medium-high heat for rice and beans. Pour in coconut milk, garlic, ginger, and bay leaves. Bring to a simmer and then add rice, stock, and salt. Cover and bring to a boil and then simmer for 15 to 20 minutes, until rice has absorbed all the liquid.
While rice is cooking, heat a skillet over medium-high heat. Brush some oil over skillet and then add chicken. Sear for ~3 minutes, flip and lower heat to medium. Cover with a lid and cook for another 3 minutes or until chicken is done (165F or 74C).
Toss tomatoes, cucumbers, and cilantro with vinegar, and olive oil.
Remove and discard bay leaves from rice. Fold in beans.
Serve chicken with lime wedges and coconut rice. Enjoy salsa over top!

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