Ingredients
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1/4 cup olive oil
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1 tsp ground cumin seeds
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1 tsp smoked paprika powder
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1/2 tsp garlic powder
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1/2 tsp crushed red pepper flakes (optional)
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1 tsp brown sugar
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1/2 tsp ground allspice
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1/2 tsp fresh ground black pepper
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1 lb skinless, boneless chicken thighs
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1/4 cup lime juice
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1 large yellow onion, thinly sliced
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2 medium Scotch Bonnet peppers, deseeded and finely chopped
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Salt and pepper, to taste
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Coconut milk or cream, as needed
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1 pound long grain white rice
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1/2 cup cooked black beans (optional)
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1/2 cup cooked red beans (optional)
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1/4 cup cooked corn (optional)
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1/2 avocado, sliced
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1 bunch fresh cilantro, chopped
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Optional garnish - lime wedges, honey mustard dip
Directions
Sub-Title: Authentic Tastes from the Caribbean Sea
Description: This recipe showcases the rich flavor of Jamaica’s famous jerk spice blend. The combination of tangy lime juice, sweet onion, and fiery Scotch bonnet peppers creates an irresistible marinade that brings out the best in your chicken thighs. Pair it with traditional Jamaican rice for a complete meal experience!
Ingredients:
– 1/4 cup olive oil
– 1 tsp ground cumin seeds
– 1 tsp smoked paprika powder
– 1/2 tsp garlic powder
– 1/2 tsp crushed red pepper flakes (optional)
– 1 tsp brown sugar
– 1/2 tsp ground allspice
– 1/2 tsp fresh ground black pepper
– 1 lb skinless, boneless chicken thighs
– 1/4 cup lime juice
– 1 large yellow onion, thinly sliced
– 2 medium Scotch Bonnet peppers, deseeded and finely chopped
– Salt and pepper, to taste
– Coconut milk or cream, as needed
– 1 pound long grain white rice
– 1/2 cup cooked black beans (optional)
– 1/2 cup cooked red beans (optional)
– 1/4 cup cooked corn (optional)
– 1/2 avocado, sliced
– 1 bunch fresh cilantro, chopped
– Optional garnish – lime wedges, honey mustard dip
Instructions:
1. In a large bowl, mix together the olive oil, cumin, paprika, garlic powder, red pepper flakes if using, brown sugar, allspice, black pepper, and salt to taste. Set aside.
2. Cut the chicken into bite-size pieces and place them in the marinade mixture. Cover the chicken and refrigerate for at least one hour, preferably overnight.
3. Meanwhile, prepare the coconut milk or cream. If you don’t have any coconut milk or cream, use water instead.
4. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
5. Combine the lime juice, onions, Scotch Bonnet peppers, and salt and pepper in a large pan and simmer until the vegetables soften, about 5 minutes. Stir occasionally.
6. Remove the chicken from the marinade and pat dry with paper towels. Place the chicken on the prepared baking sheet and season lightly with salt and pepper. Roast for 20-25 minutes, flipping once halfway through, until golden brown and cooked through.
7. While the chicken is roasting, start preparing the rice. Bring 2 quarts of water to a boil in a pot. Add salt to taste. Once the water comes to a rolling boil, add the rice and return the pot to a boil. Cook the rice according to package directions, usually 15-20 minutes, depending on brand. Drain the rice and rinse with cold water to stop the cooking process.
8. To finish, assemble the meal by combining the cooked chicken, rice, and vegetable mixture in a serving bowl. Top with black beans, red beans, corn, and avocado slices. Garnish with cilantro, lime wedges, and honey mustard dip for added flavor. Serve warm or at room temperature.
Difficulty Level: Moderate
Nutrition Information:
Per Serving (250 grams):
Calories: 430 kcal
Total Fat: 16 g
Saturated Fat: 5 g
Cholesterol: 65 mg
Sodium: 870 mg
Potassium: 1520 mg
Total Carbohydrate: 41 g
Dietary Fiber: 11 g
Sugars: 2 g
Steps
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1
Done
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In a large bowl, mix together the olive oil, cumin, paprika, garlic powder, red pepper flakes if using, brown sugar, allspice, black pepper, and salt to taste. Set aside. |
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2
Done
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Cut the chicken into bite-size pieces and place them in the marinade mixture. Cover the chicken and refrigerate for at least one hour, preferably overnight. |
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3
Done
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Meanwhile, prepare the coconut milk or cream. If you don't have any coconut milk or cream, use water instead. |
|
4
Done
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Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. |
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5
Done
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Combine the lime juice, onions, Scotch Bonnet peppers, and salt and pepper in a large pan and simmer until the vegetables soften, about 5 minutes. Stir occasionally. |
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6
Done
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Remove the chicken from the marinade and pat dry with paper towels. Place the chicken on the prepared baking sheet and season lightly with salt and pepper. Roast for 20-25 minutes, flipping once halfway through, until golden brown and cooked through. |
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7
Done
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While the chicken is roasting, start preparing the rice. Bring 2 quarts of water to a boil in a pot. Add salt to taste. Once the water comes to a rolling boil, add the rice and return the pot to a boil. Cook the rice according to package directions, usually 15-20 minutes, depending on brand. Drain the rice and rinse with cold water to stop the cooking process. |
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8
Done
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To finish, assemble the meal by combining the cooked chicken, rice, and vegetable mixture in a serving bowl. Top with black beans, red beans, corn, and avocado slices. Garnish with cilantro, lime wedges, and honey mustard dip for added flavor. Serve warm or at room temperature. |
