Jerk Chicken and Rice Recipe

Delicious Jerk Chicken and Rice recipe that's prepared with our flavorful Delmas seasoning. This rice is perfect for meal planning.

Course Dinner

Cuisine Caribbean, Haitian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Calories 360kcal

Author Savory Thoughts

Equipment

Large Skillet or Braiser

Ingredients

Ingredients for the chicken:

7 Pieces Boneless Chicken Thighs
2 Tbsp. Delmas Poultry Seasoning
3 Tbsp. Store-bought Jerk Seasoning; Choice of mild or hot

Ingredients for the rice:

2½ Cups Basmati Rice; Washed and drained
½ Cup Neutral Oil to cook the rice and chicken
3½ Cups Chicken Stock; Low sodium or unsalted
2 Cups Peas and Carrots mixture
2 Green Onions; sliced
½ Cup Roughly Chopped Onions
Juice from 1 Lemon
2 Tbsp. Tomato Paste

Original Jerk Chicken and Rice Recipe:

4 tbsp. Canola oil; divided
1 cup diced bell peppers green and red bell peppers
⅓ cup diced onions
1 cup white rice; washed until the water runs clear
2 cups vegetable broth
Salt and pepper to taste
2 tbsp. Fresh chopped parsley
1 tbsp. + 1 tsp. Jerk seasoning I used the McCormick Brand
1 cup diced carrots

Original Recipe For the chicken:

6 chicken thighs; skinless
1 tbsp. Caribbean Jerk Seasoning McCormick Brand
1 tbsp. Oil you can use olive oil, grape seed oil, canola oil, or Avocado oil
1 tsp. Salt or to taste

Instructions

Season the Chicken:
In a large bowl, combine the boneless chicken thighs with 2 tablespoons of Delmas Poultry Seasoning and 3 tablespoons of jerk seasoning (mild or hot—your choice). Rub everything together until the chicken is fully coated. Let it marinate for at least 15–20 minutes (or longer for deeper flavor).
Sear the Chicken:
Heat ½ cup of neutral oil in a large heavy-bottomed pot over medium-high heat.
Add the chicken thighs and sear on both sides until browned (about 3–4 minutes per side). Remove and set aside.
Sauté the Veggies:
In the same pot, toss in the chopped onions and green onions. Sauté for about 2–3 minutes until fragrant.
Stir in 2 tablespoons of tomato paste and cook for another minute to develop the flavor.
Add Rice & Vegetables:
Add the peas and carrots, and give everything a good mix.
Pour in the washed and drained basmati rice. Add the lemon juice.
Stir well to coat with the peas mixture.
Add Stock & Simmer:
Gently place the seared chicken thighs back on top of the rice. Pour in the chicken stock.
Cook Until Done:
Reduce the heat to low. Cover with aluminum foil and the lid, cook until the rice is fluffy and the chicken is fully cooked through (adjust the heat if needed).
Serve & Enjoy:
Fluff the rice, serve warm, and enjoy your flavorful one-pot jerk chicken and rice—Haitian style!

Video

Notes

If baking, bake at 375 degrees for 45 minutes, covered.

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*** Calories are estimated per serving.

Nutrition