When you are cooking chicken and rice, especially a one-pot wonder like this, you want to pack as much flavour in as possible. Jamaican jerk chicken is one of the most delicious dishes you can make and I absolutely adore it. It really is a festival of flavour in one dish. Ginger, garlic, lime, cinnamon, soy and thyme punctuate the chicken as it marinades overnight. All these delicious aromatics then get cooked into the rice so nothing goes to waste and every last morsel of flavour is absorbed. 

One pot jerk chicken & spicy rice

Tastic asked me to come up with a recipe that showcased their NEW Soft and Absorbing Long Grain White Rice and a one-pot chicken dish came to mind. Each grain of this classic white rice remains separate and fluffy while perfectly absorbing the delicious flavours.

One pot jerk chicken & spicy rice

I often see people asking how to cook perfect rice on social media and it can be a little tricky. This is the method Tastic recommends for cooking their soft and absorbing long grained white rice to perfection:

  • Soak Tastic for 15 minutes in cold water, drain excess water and rinse lightly.
  • Bring water and salt to the boil (6 cups of water to 1 cup of rice with 1 tsp salt) and then add rice. Reduce heat and simmer for 10 – 14 minutes, uncovered.
  • Drain excess water and rinse under cold running water.
  • Return the rice to a pot with a fitted lid and steam on low for 5 – 10 minutes (for softer rice, add more water and cook for a further 5 minutes

One pot jerk chicken & spicy rice

One pot jerk chicken & spicy rice

One pot jerk chicken & spicy rice

Recipe – serves 4

One pot jerk chicken & rice
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Ingredients
  1. 8 free-range chicken thighs, bone in and skin on
  2. 1 small onion finely chopped
  3. 1 red pepper chopped (fairly small dice)
  4. 1 cup Tastic Soft and Absorbing Long Grain White Rice
  5. 400ml chicken stock or broth
  6. 160ml coconut milk (small can)
  7. 2 bay leaves
  8. 2 Tbsp Worcestershire sauce
Jerk marinade
  1. 2 tsp all spice (preferably freshly ground)
  2. 1/2 tsp cinnamon
  3. 1/2 tsp nutmeg
  4. 6cm ginger minced
  5. 4-6 sprigs thyme
  6. 8 cloves garlic, crushed
  7. 2tsp soy sauce
  8. 2 limes, juiced
  9. 1Tbsp Demarara / muscavado sugar
  10. 2Tbsp olive oil
  11. 1-2 jalapeno chilli finely chopped (leave seeds in for extra heat)
  12. 1 shallot or half a brown onion finely chopped
Instructions
  1. Make this the day before
  2. Place the chicken thighs into a large Ziploc bag and mix all the marinade ingredients together in a bowl. Pour this over the chicken in the bag and massage it all together until the chicken is well coated. Store in the fridge over night, flipping the bag over when / if you remember to do this.
  3. Preheat the oven to 180C and soak the rice for 15 minutes in cold water.
  4. Heat a splash of olive oil in a large non-stick frying pan, remove 4 of the thighs and scrape off as much of the marinade as possible. Reserve the marinade in the bag. Fry skin side down until golden, flip and lightly brown the other side. Set aside.
  5. Wipe the pan down if it has burned bits on the bottom and repeat this for the remaining 4 thighs.
  6. Boil the kettle and prepare your 400ml of chicken stock. Add the coconut milk, Worcestershire sauce and bay to the stock. Set Aside.
  7. In a large casserole dish / Dutch oven with a lid heat a splash of olive oil and gently fry the onion over a low heat until it softens but doesn’t brown. About 5 minutes. Add the peppers and allow this to sweat off for a couple of minutes.
  8. Pour the leftover marinade mix from the ziploc bag into the pan and fry this for about 3 minutes and until most of the liquid cooks off. Stir constantly to ensure nothing sticks and burns at the bottom of the pan. Add the soaked rice and toss to coat in the vegetables and marinade mix (about 3 minutes). Add then sock and coconut milk mix and bring this to the boil. Allow this to bubble gently for about 5 minutes (lid off).
  9. Place the chicken pieces skin side up on top of the rice giving them a quick dunk in the liquid (add any other juices that may have dripped off the chicken while it was resting) and roast with the lid on for 20 minutes. Remove the lid and continue to roast for a further 10 – 15 minutes and until most of the liquid in the rice has been absorbed.
  10. Remove and allow it to rest for about 5 minutes with the lid on then serve.
Drizzle and Dip https://drizzleanddip.com/
One pot jerk chicken & spicy rice

*This post is proudly sponsored by Tastic

 

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5 Comments

  1. Can I change Tastic rice for como long grain rice? We do not have Tastic rice in my country…

  2. Sam

    Hi Mariana, yes you can use whatever long grain white rice you can get. Just follow the manufacturer’s instructions on how to prepare it and adjust the times.

  3. Delicious. Allspice is an excellent choice for a spicy dish. Jamaican influence? Making over 2 days took the hassle out. It’s very moist and will be a frequent eat in our house. Nice one Sam. (Basmati rice worked beautifully.) I love that you’re in the same hemisphere and our seasons are aligned.

  4. Sam

    HI Anne, yes this is a Jamaican dish and the Allspice is key (I grind mine fresh)

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