Coconut Jerk Chicken Recipes

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ONE POT CARIBBEAN JERK CHICKEN AND RICE



One Pot Caribbean Jerk Chicken and Rice image

One Pot Caribbean Jerk Chicken & Rice - A flavor explosion in a pot! Comes together quickly- chicken thighs baked to crispy perfection on a bed of fragrant rice and beans.

Provided by Imma

Categories     Main

Time 1h

Number Of Ingredients 20

2 1/2 -3 pound chicken thighs ((about 5-6))
1 1/2 - teaspoon salt
½- teaspoon chicken bouillon powder ((optional))
1-2 Tablespoons Jerk Seasoning ((Homemade here))
4 Tablespoons canola oil
½ medium onion (, diced)
1 sprig fresh thyme or 1 teaspoon dried thyme
2- garlic clove (, minced)
2 small bay leaves
2 cups uncooked long grain rice
13.5 oz . can ((1¾ cups) coconut milk)
15.5 oz . can red kidney beans (, rinsed and drained)
1 teaspoon white ground white pepper
1 1/2 - 2 teaspoons creole spice or Jerk seasoning
Salt and fresh ground pepper (, to taste)
2 -2 1/4 cups chicken broth or water ((If using 6 chicken thighs use 2 cups water))
1- teaspoon chicken bouillon ((optional))
1 whole scotch bonnet pepper ((optional))
1 teaspoons paprika ((optional))
1 green onion(for garnish) (optional)

Steps:

  • Preheat Oven to 350 degrees F
  • 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) bouillon powder,
  • Rub both sides with generous amount of the spice blend( Creole, Jerk or your favorite spice mix)
  • Add about 2 Tablespoons oil in a skillet / Dutch oven or oven safe pot/pan. Then add chicken thighs skin side up , brown for about 3 minutes each, side be very careful with the chicken, it shouldn't burn. Remove from the pan and set aside
  • Wipe pan with paper towel or napkin to remove any burns from pan.
  • Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
  • And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, jerk seasoning , salt and bouillon. Add chicken, bring to a boil.
  • Place in the oven and cook , uncovered , for about 30- 35 minutes or until chicken is fully cooked.
  • Garnish with chopped green onions if desired
  • Remove let it cool and serve.

Nutrition Facts : Calories 554 kcal, Carbohydrate 81 g, Protein 7 g, Fat 23 g, SaturatedFat 15 g, Cholesterol -44 mg, Sodium 345 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS



Grilled Jerk-Style Chicken and Coconut Rice Pilaf with Peas image

Provided by Anne Burrell

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 25

3 cloves garlic, smashed and chopped
1/2 fresh habanero chile, seeded and coarsely chopped
1/2 medium onion, cut into a small dice
1 tablespoon Chinese five-spice powder
1 teaspoon celery salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
Freshly grated nutmeg (about 1/4 teaspoon)
Freshly ground black pepper
1/2 cup soy sauce
2 tablespoons canola oil
2 tablespoons malt vinegar
3 scallions, whites thinly sliced, greens cut on the bias and reserved for garnish
1/2 chicken, cut into breast and leg quarters
Canola oil, for cooking
1/2 medium onion, sliced
Kosher salt
1 cup long-grain white rice
1 cup chicken stock
1 cup coconut milk
2 to 3 sprigs fresh thyme, tied with twine
2 bay leaves
Half a 15-ounce can pigeon peas, drained
1/2 cup fresh cilantro leaves, roughly chopped

Steps:

  • For the chicken: Preheat the oven to 400 degrees F.
  • Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
  • Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
  • Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
  • For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
  • Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.

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