Description
A bold and comforting one-skillet dinner featuring juicy jerk-seasoned chicken, tender rice, colorful vegetables, and creamy coconut flavors for an easy Caribbean-inspired meal.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup coconut milk
- 1 cup corn kernels
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced
- Juice of 1 lime
- Fresh parsley for garnish
Instructions
- Season the chicken pieces evenly with the jerk seasoning.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes until browned and mostly cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, cook the onion and bell peppers for about 4 minutes until slightly softened. Stir in the garlic, smoked paprika, and dried thyme.
- Add the rice and stir for 1 minute so it absorbs the flavors from the skillet.
- Pour in the chicken broth and coconut milk. Stir in the corn, salt, and black pepper.
- Return the chicken to the skillet and bring everything to a gentle simmer.
- Cover the skillet with a lid and cook on low heat for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
- Finish with lime juice, green onions, and fresh parsley before serving.
Notes
- Use mild jerk seasoning for a less spicy version.
- Chicken breast can be substituted for chicken thighs for a leaner option.
- Add jalapeños or hot sauce for extra heat.
- Black beans make a great addition for extra protein and texture.
- For a lower-carb version, substitute cauliflower rice and reduce the broth slightly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions for up to 2 months.
- Add a splash of broth or water when reheating to keep the rice moist.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 135mg
