Jerk Chicken and Rice Recipe
Delicious Jerk Chicken and Rice recipe that's prepared with flavorful Delmas seasoning.
Equipment
- Large Skillet or Braiser
Ingredients
Chicken Ingredients
- 7 pieces Boneless Chicken Thighs
- 2 tablespoon Delmas Poultry Seasoning
- 3 tablespoon Store-bought Jerk Seasoning Choice of mild or hot
Rice Ingredients
- 2.5 cups Basmati Rice Washed and drained
- 0.5 cup Neutral Oil to cook the rice and chicken
- 3.5 cups Chicken Stock Low sodium or unsalted
- 2 cups Peas and Carrots mixture
- 2 pieces Green Onions sliced
- 0.5 cup Roughly Chopped Onions
- 1 piece Lemon Juice from
- 2 tablespoon Tomato Paste
Instructions
Instructions
- In a large bowl, combine the boneless chicken thighs with Delmas Poultry Seasoning and jerk seasoning. Rub until fully coated and let marinate for at least 15–20 minutes.
- Heat neutral oil in a large heavy-bottomed pot over medium-high heat.
- Add the chicken thighs and sear on both sides until browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, toss in the chopped onions and green onions. Sauté for about 2–3 minutes until fragrant.
- Stir in tomato paste and cook for another minute to develop flavor.
- Add the peas and carrots, mixing everything well. Pour in the washed and drained basmati rice and add lemon juice, stirring to coat with the peas mixture.
- Gently place the seared chicken thighs back on top of the rice. Pour in the chicken stock.
- Reduce the heat to low. Cover with aluminum foil and the lid, cooking until the rice is fluffy and the chicken is fully cooked through.
- Fluff the rice, serve warm, and enjoy your flavorful one-pot jerk chicken and rice—Haitian style!
Notes
If baking, bake at 375 degrees for 45 minutes, covered.
Nutrition
Serving: 6servingsCalories: 360kcalCarbohydrates: 28gProtein: 11gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 707mgPotassium: 171mgFiber: 3gSugar: 5gVitamin A: 350IUVitamin C: 13.2mgCalcium: 50mgIron: 3.4mg
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