Jerk Chicken Thighs
with coconut rice and beans / side salad
Everyone loves a vacation to the tropics, and this meal will take you to some fun in the sun! If you've never cooked with jerk seasoning before, this spice blend is sure to liven up your pantry.
Smarts: Jamaican jerk seasoning can be found in most grocery stores or online. If you have trouble sourcing it, you can substitute Cajun seasoning. The flavor profile is somewhat different, but it will still be spicy and delicious!
Ingredients
- Garlic - 2 cloves , minced
- Beans, kidney (14oz / 397g) - 1 can , rinsed and drained
- Coconut milk - 1 cup
- Bay leaves - 1
- Jerk or Cajun seasoning - 1 tsp
- Rice, long-grain - 1 cup
- Stock, chicken - 1 cup
- Salt - 1/4 tsp
- Garlic - 1 clove , minced
- Bell peppers, any color - 1 , sliced thinly
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 1/2 tsp
- Oil, cooking - 3 Tbsp
- Mixed greens - 4 oz
- 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 & skinless - 1 lb ((use chicken breasts for lower fat option))
- Limes - 1/2 , sliced into wedges
Prep
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Marinate chicken - Mix together jerk or Cajun seasoning, brown sugar, cinnamon, Tamari, vinegar, and cooking oil (portion for chicken). Slice jalapenos and add to marinade. Toss marinade with chicken and tenderize with a fork. Marinate chicken thighs for at least 20 minutes or up to 1 day. (Can be done up to 1 day ahead)
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Garlic (for rice and salad) / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Beans - Drain and rinse.
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Make
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Heat a Dutch oven over medium-high heat for rice and beans. Pour in coconut milk, garlic, bay leaves, and jerk or Cajun seasoning. Bring to a simmer and then add rice, chicken stock, and salt. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes, or until rice has absorbed all the liquid. Fold in beans.
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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).
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Make vinaigrette by whisking together garlic, vinegar, Dijon, and cooking oil (portion for salad). Season to taste with some salt and pepper. Toss vinaigrette with greens and peppers when rice and chicken are done.
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Remove bay leaves from rice and divide among serving plates. Serve chicken thighs and coconut rice with lime wedges for squeezing over top. Enjoy with salad on the side.
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