Jamaican Jerk Chicken with Coconut Rice

A vibrant Caribbean main dish featuring spicy, smoky jerk chicken paired with fragrant coconut rice. This meal captures the bold flavors and tropical accents typical of Caribbean cuisine.

Steps

1. Marinate the chicken thigh with jerk seasoning for at least 30 minutes. 2. Rinse the rice under cold water. 3. In a small pot, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil. 4. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. 5. Heat vegetable oil in a skillet over medium heat. 6. Cook the chicken for 5-6 minutes on each side until fully cooked and slightly charred. 7. Fluff the coconut rice with a fork and plate it alongside the jerk chicken. 8. Garnish with chopped green onions and serve hot.

1 boneless, skinless chicken thigh 1 tbsp jerk seasoning 1/2 cup long grain rice 3/4 cup coconut milk 1/4 cup water 1 tsp vegetable oil Pinch of salt Chopped green onions for garnish