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Jerk Chicken Thighs
with coconut rice and beans / tomato cucumber salsa

Active: 35 min Total: 1 hr 5 min

This meal is quickly becoming a Cook Smarts classic. The comforting, fresh, and spicy flavors make this a combination that we are always excited to bring back. It was last featured in 2018.

Ingredients

Servings:
4
Metric
Jerk Chicken Thighs:
  • Jalapenos - 1, sliced; seeded if you want less heat
  • 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
  • Chicken thighs, boneless and skinless - 1 lb
  • Limes - 1/2, wedges
Coconut Rice and Beans:
  • Garlic - 2 cloves, chopped
  • Ginger (opt) - 1 tsp, grated
  • Beans, kidney (14 oz / 397 g) - 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:
  • Onions, medium red - 1/4, diced
  • Tomatoes, cherry or grape - 1 1/2 cups, halved
  • Cucumbers - 12 oz, diced
  • Cilantro - 1 Tbsp, chopped
  • Vinegar, red or white wine - 2 tsp
  • Oil, olive - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Garlic / Ginger / Jalapenos / Onions - Prep as directed. Combine garlic and ginger. Store jalapenos and onions in their own containers. (Can be done up to 5 days ahead)
  2. Marinate chicken - Combine jalapenos, Jerk seasoning, brown sugar, cinnamon, Tamari, vinegar, and cooking oil. Add chicken to marinade and turn to coat. Tenderize chicken with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Limes - Slice into wedges. (Can be done up to 2 days ahead)
  4. Tomatoes / Cucumbers / Cilantro - Prep as directed.
  5. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium-high heat. 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 of the liquid.
  2. Remove chicken from marinade (discard marinade). Season with some salt and pepper.
  3. While rice is cooking, heat a skillet over medium-high heat. Brush some oil over skillet and add chicken. Sear chicken for 3 minutes, turn over, and lower heat to medium. Cover with a lid and continue cooking for another 3 minutes (until chicken reaches 165F / 74C).
  4. Toss tomatoes, cucumbers, onions, and cilantro with vinegar and olive oil.
  5. Remove and discard bay leaves from rice. Fold in beans.
  6. Serve chicken with lime wedges. Enjoy rice and beans and salsa on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (64)
Gluten-free (6)
Paleo (6)
Vegetarian (6)

41 reviews

The portobello mushrooms didn't taste right but I loved the coconut beans and rice (with some added spices of course). I will definitely make the rice and beans again.

By: Meryl
Posted: Jun 24, 2020
Diet: Vegetarian
0 Helpful

Really really yummy

By: Kristine
Posted: Aug 20, 2019
Diet: Original
0 Helpful

Loved this. I didn't make the sweet potato mash. A quick and healthy meal!

By: Kimberly
Posted: Jul 16, 2019
Diet: Paleo
0 Helpful

I gave it 4stars because I only made the chicken. The taste was yummy and the process was easy!!

By: Barbara
Posted: Jul 06, 2019
Diet: Original
0 Helpful

In my experience the chicken took a bit longer to cook, but the flavor was amazing! Rice was a little bland however I chose to put mine into a tortilla with the chicken and than covered all of it with the lime juice it was excellent.

By: Jessica
Posted: Jun 27, 2019
Diet: Original
0 Helpful

Husband loved the potatoes but they weren’t for me; I’m not a sweet flavors kind of person. We both loved the salad and the chicken though!

By: Zach
Posted: Jun 20, 2019
Diet: Paleo
0 Helpful