Chicken rice can be made in many versions, with probably the most famous version coming from Singapore. What make it work is that cooking the chicken with the rice in a closed environment makes for the most tender, juicy, fall-apart chicken ever. And this version gets even better because of the deeply flavorful jerk. No questions…just get cooking.
Probably serves 4-6
2 pounds skin on bone in chicken thighs
2/3 cup wet jerk seasoning, divided - recipe here, see note
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon avocado oil
1/2 yellow onion, diced
2 cloves garlic, finely chopped
1 cup white rice
One 15 ounce can red kidney beans, drained
1 cup chicken broth
1 can coconut milk
2 tablespoons Worcestershire
Couple sprigs of fresh thyme
Preheat to 350
Put chicken in a large bowl, add 1/3 cup jerk seasoning and toss well to coat
Heat any large oven proof pan on medium high, add oil and then chicken
Cook about 3 minutes or until beautifully golden brown, then flip, cook another couple of minutes – and remove to a plate
Leaving only a couple tablespoons of grease in the pan, add the onion, stirring until softened then put in the garlic
Cook about a minute then add the rice and stir well for a couple minutes to let it toast just a bit
Then add the chicken broth, coconut milk, beans and Worcestershire and remaining jerk wet rub - stirring really well to combine everything
Add chicken back in and a couple sprigs of fresh thyme, cover well with a lid or foil, and put in the oven for about an hour – or until the chicken is super tender and the rice prefect
NOTE:
The amount called for of the wet seasoning is using my recipe. If you use a store bought version, you should probably use less until you understand it’s heat level - just saying. Cuz if Jerk is known for anything…it’s generally crazy heat.