Jerk Chicken with Coconut Rice
Classic jerk drumsticks served with creamy coconut-infused rice and peas.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 pounds Chicken drumsticks
- 1/2 cup Jerk seasoning paste
- 2 cups Long-grain white rice
- 14 ounces Full-fat coconut milk
- 15 ounces Canned kidney beans (rinsed)
- 1 1/2 cups Chicken broth
- 4 stems Fresh thyme sprigs
- 3 cloves Garlic cloves (minced)
- 1 piece Scotch bonnet pepper (pierced but whole)(optional)
- 3 stalks Green onions (sliced)
Instructions
- 1
Coat the chicken drumsticks thoroughly in jerk seasoning paste and marinate in the refrigerator for at least 4 hours, preferably overnight.
- 2
Preheat your oven to 400°F (200°C) and arrange the chicken on a wire rack set over a baking sheet.
- 3
Bake the chicken for 35-45 minutes, turning halfway through, until the skin is charred and the internal temperature reaches 165°F.
- 4
While chicken bakes, rinse the rice under cold water until the water runs clear to remove excess starch.
- 5
In a medium pot, combine the rice, coconut milk, chicken broth, kidney beans, minced garlic, and thyme sprigs.
- 6
Add the whole scotch bonnet pepper to the pot for aroma, being careful not to burst it if you want to control the heat level.
- 7
Bring the rice mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is absorbed.
- 8
Remove the rice from heat, discard the pepper and thyme stems, fluff with a fork, and serve alongside the hot jerk chicken.
Ratings & Reviews
No ratings yet
