One Pot Jerk Chicken With Rice And Peas Recipes

ONE POT JERK CHICKEN WITH RICE AND PEAS

Steps:

• Clean and remove the skin and fat from the chicken pieces. In a large bowl wash the chicken thighs with the 1/4 cup of white vinegar with some water, just to cover the chicken. Discard the vinegar water and wash the chicken twice again with just plain water. Discard the water and pat dry with paper towels.
• Add the chicken bouillon powder, garlic powder and onion powder in a small bowl and whisk together.
• Season the chicken thighs with the mix seasoning along with the jerk marinade on both sides. Allow the chicken to marinate for at least 4 hours or preferably overnight.
• In a large cast iron skillet or a dutch oven, heat the olive oil on medium heat and add the chicken thighs. You can reserve or discard the marinade.
• Allow to brown for about 4 to 5 minutes on both sides each. Remove chicken thighs and place them on a plate for later.
• Add the red onions and garlic and sauté for about 2 minutes. Then add the reserved marinade (if you choose to) and stir.
• Add the washed rice, red kidney beans, chicken stock, coconut milk, ginger, thyme, scallion (green onion), brown sugar (optional) and ground allspice. Stir together and taste. Add salt if needed.
• Place the chicken thighs on the top along with all the chicken juices. Add the scotch bonnet pepper on top. Allow it to come to a boil. Cover the cast iron skillet with aluminum foil paper or a lid (if using a dutch oven) and then turn off the heat.
• Bake in the oven for 40 minutes at 350 Fahrenheit Degrees. Remove the aluminum foil paper or lid and continue baking in the oven for an additional 15 to 20 minutes. This helps the chicken thighs to get more brown on top.
• Discard the thyme and ginger. Remove the chicken thighs to fluff the rice.
• Serve warm and enjoy.

ONE POT CARIBBEAN JERK CHICKEN AND RICE

Steps:

• Preheat Oven to 350 degrees F
• Wash chicken thighs, for faster cooking make a 1/2 " slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1 1/2 teaspoons) bouillon powder,
• Rub both sides with generous amount of the spice blend( Creole, Jerk or your favorite spice mix)
• Add about 2 Tablespoons oil in a skillet / Dutch oven or oven safe pot/pan. Then add chicken thighs skin side up , brown for about 3 minutes each, side be very careful with the chicken, it shouldn't burn. Remove from the pan and set aside
• Wipe pan with paper towel or napkin to remove any burns from pan.
• Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
• And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, jerk seasoning , salt and bouillon. Add chicken, bring to a boil.
• Place in the oven and cook , uncovered , for about 30- 35 minutes or until chicken is fully cooked.
• Garnish with chopped green onions if desired
• Remove let it cool and serve.