JERK CHICKEN WITH COCONUT RICE
This jerk chicken with coconut rice uses a dry rub seasoning on the chicken made up mostly from dried spices right from your cabinet! The combo is so flavorful you may add it into your weekly rotation! No special fresh or rare ingredients required (except for one lime and garnish, which you can skip in a pinch). This is what sustainable healthy eating is all about…flavor + convenience!
Healthy cooking and proper nutrition is key if you want to improve or maintain your physical condition. This requires eating minimally processed foods, and cooking at home the majority of the time. However, this does not mean it has to be bland or boring! This recipe is a fantastic example. It essentially is “chicken and rice”. But, how you flavor it is what is important! I often refer to healthy staples such as lean proteins and vegetables as “canvases”, and herbs/spices and other flavor tools as “paint brushes”. What you create is entirely up to you!
Chicken thighs are hearty and moist and hold up well to the intense spices. This recipe is all about the allspice! Allspice is a carribean spice that has the essence of clove, nutmeg, ginger, and cinnamon. It has an interesting history that you can read about on the epicentre. While we travelled through Florida I discovered a new love for Carribean and Cuban food. If you are a fan of these tropical cuisines check out some of my Cuban recipes such as Chicken Ropa Vieja, Cuban Moros, and Beef Picadillo.
The coconut rice pairs so deliciously with this chicken. The lite coconut milk creates a soft, creamy, and delicate flavor that offsets the heat from the chicken. The chicken is slightly spicy from the cayenne and the ginger, with teases of sweetness from the cinnamon, nutmeg, and allspice. The chicken chars up nicely in the skillet and would be amazing on the grill!
Jerk Chicken with Coconut Rice
Ingredients
JERK CHICKEN INGREDIENTS
- 20 ounces boneless skinless chicken breast
- 2 tsp dried onion flakes
- 2 tsp ground allspice
- 1 ½ tsp ground black pepper
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ¼ ground cayenne pepper optional
- ½ tsp ground cinnamon
- Juice of one lime
- 2 tsp extra virgin olive oil + 2 tsp extra virgin olive oil divided
- Fresh chopped cilantro or chopped green onion for garnish optional
COCONUT RICE INGREDIENTS
- 1 cup dried jasmine rice
- 1 ½ cups of lite coconut milk < 1 can
- ¼ tsp salt
- ½ tsp coconut extract
Instructions
INSTRUCTIONS
- Combine the onion flakes, allspice, pepper, thyme, salt, ginger, nutmeg, cayenne, cinnamon, lime juice, and 2 tsp of olive oil into small bowl to form a paste.
- Trim excess visible fat from chicken thighs and pound chicken into 1/2” thickness if it any areas are thicker than that. Coat chicken with the spice paste and rub into all crevices. Set aside on plate.
- In a small/medium saucepan, add dried rice, coconut milk, salt, and coconut extract. Bring to boil and reduce to medium heat, and stir occasionally.
- While the rice is cooking, bring a large 12” skillet to medium/high heat. Add the remaining 2 tsp of olive oil and add chicken in a single layer into pan without crowding. Let cook on first side for 4-5 minutes, then flip and cook for another 4-5 minutes.
- When serving, garnish with a sprinkle of fresh cilantro or green onion.
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