A flavor explosion in a pot! Comes together quickly- chicken thighs baked to crispy perfection on a bed of fragrant rice and beans.
Ingredients
- ¼ cup canola oil
- 2- garlic clove , minced
- ½ medium onion , diced
- 1 1/2 -2 teaspoons creole spice (adjust to taste with salt)
- 2 small bay leaves
- 2 cups uncooked long grain rice
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 13.5 oz . can (1¾ cups) coconut milk
- 15.5 oz . can red kidney beans , rinsed and drained
- 1 teaspoon white ground white pepper
- Salt and fresh ground pepper , to taste
- 2 1/2 cups chicken broth or water
- 1- teaspoon chicken bouillon (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoons paprika (optional)
Jerk Chicken Thighs
- 2 1/2 -3 pound chicken thighs (about 5-6)
- 1 1/2 - teaspoon salt
- ½- teaspoon chicken bouillon powder (optional)
- 2 Tablespoons Jerk Seasoning (Homemade here)
Instructions
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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)
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Rub both sides with generous amount of the spice blend. Or your favorite spice mix
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Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
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Preheat Oven to 350 degrees F
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Meanwhile place t rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
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Wipe pan with paper towel or napkin to remove any burns from pan.
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Add about 2 Tablespoons oil, followed by onions, thyme, garlic and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
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And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, salt and bouillon. Add chicken, bring to a boil.
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Place in the oven and cook for about 30- 35 minutes or until chicken is fully cooked.
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Remove let it cool and serve.
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