Jerk Chicken with Coconut Rice & Peas

Jerk Chicken with Coconut Rice & Peas

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Main Dish
Keyword: main dish

Ingredients

  • tsp extra-virgin olive oil
  • ½ Cup finely chopped yellow onion
  • 2 Tbsp green curry paste
  • 1 Cup long-grain brown rice
  • 1 14oz can light coconut milk
  • ¾ Cup water
  • 2 tsp chopped fresh thyme
  • 2 tsp garlic powder
  • tsp ground allspice
  • ¾ tsp cayenne pepper
  • ¼ tsp ground cinnamon
  • ¾ tsp kosher salt divided
  • lbs. boneless, skinless chicken thighs
  • 1 Cup frozen green peas
  • ¼ Cup chopped fresh cilantro
  • 1 Tbsp lime juice
  • Lime wedges for serving

Instructions

  • Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes.
  • Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and ½ teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.
  • When the rice is done, stir in peas, cilantro, lime juice and the remaining ¼ teaspoon salt with a fork. Cover and let stand for 3 minutes.
  • Serve the chicken with the rice and more cilantro and lime wedges, if desired.
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