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Jerk Chicken with Coconut Rice and Peas

Servings: 4
Description

This Caribbean-inspired meal includes spices that create a bold, flavorful jerk chicken.

Ingredients
  • 1.5 teaspoons extra-virgin olive oil
  • 0.5 cup finely chopped yellow onion
  • 2 tablespoons curry powder
  • 2 teaspoons sriracha
  • 1 cup long-grain brown rice
  • 1 can coconut milk
  • 0.75 cup water
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons garlic powder
  • 1.25 teaspoons ground allspice
  • 0.75 teaspoon cayenne pepper
  • 0.75 teaspoon ground cinnamon
  • 0.75 teaspoon kosher salt, divided
  • 1 pounds boneless, skinless chicken thighs, trimmed
  • 1 cup frozen green peas, thawed (or canned peas)
  • 0.25 cup chopped fresh cilantro, plus leaves for garnish
  • 2 tablespoons lime juice
  • Lime wedges, for serving
Instructions
  1. 1
    Heat the olive oil in a medium saucepan over medium heat.
  2. 2
    Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutes.
  3. 3
    Stir in the curry powder and sriracha. Cook for 1 minute, stirring constantly, until fragrant.
  4. 4
    Add the brown rice and stir to coat.
  5. 5
    Pour in the coconut milk and water. Bring to a boil over high heat.
  6. 6
    Cover, reduce the heat to low, and simmer for 40–50 minutes, or until the rice is tender and the liquid has been absorbed.
  7. 7
    Meanwhile, heat a grill pan over medium-high heat and coat it with cooking spray.
  8. 8
    In a medium bowl, combine the thyme, garlic powder, allspice, cayenne pepper, cinnamon, and 0.5 teaspoon kosher salt.
  9. 9
    Add the chicken thighs and toss until evenly coated with the seasoning mixture.
  10. 10
    Grill the chicken, turning once, until it reaches an internal temperature of 165°F, about 12 minutes total.
  11. 11
    Transfer the chicken to a clean cutting board and let it rest.
  12. 12
    When the rice is finished cooking, stir in the green peas, chopped cilantro, lime juice, and the remaining 0.25 teaspoon kosher salt with a fork.
  13. 13
    Cover and let stand for 3 minutes.
  14. 14
    Serve the chicken with the coconut rice and peas.
  15. 15
    Garnish with additional cilantro and lime wedges, if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 524kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 8g40%
Cholesterol 156mg52%
Total Carbohydrate 48g16%
Dietary Fiber 4g16%
Sugars 4g
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Smooth and fragrant, extra-virgin olive oil creates a rich cooking base while helping carry the dish's warm spices and flavors throughout every bite.
  • Savory and aromatic, yellow onion gently softens as it cooks, building a flavorful foundation that enhances the depth of the entire dish.
  • Hearty and wholesome, long-grain brown rice adds nutty flavor, satisfying texture, and fiber that helps make the meal both filling and nourishing.
  • Tender and protein-packed, boneless, skinless chicken thighs bring rich flavor and heartiness, making the dish satisfying while supporting muscle health.
Read it online: https://rmhc-centralohio.org/recipe/jerk-chicken-with-coconut-rice-and-peas/