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Homemade Jerk Chicken and Yellow Rice recipe photo

Jerk Chicken and Yellow Rice

This Jerk Chicken and Yellow Rice is bursting with bold Caribbean flavors! Juicy chicken thighs paired with aromatic, vegetable-studded yellow rice make an irresistible meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: Easy, Jerk Chicken, Quick, Spicy, Yellow Rice
Servings: 4 servings

Ingredients

  • 4 chicken thighs skinless and boneless
  • 2 tablespoons jerk seasoning
  • 1 cup long-grain yellow rice
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 bell pepper diced (any color you prefer)
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • Salt and pepper to taste
  • 1 green onion chopped for garnish

Instructions

  • In a mixing bowl, combine the chicken thighs with 2 tablespoons of jerk seasoning. Coat each piece thoroughly and marinate for at least 20 minutes, or up to 2 hours refrigerated for deeper flavor.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and sear each side for 3-4 minutes until golden brown and slightly crispy. Remove and set aside.
  • In the same skillet, sauté diced onion and bell pepper for 3-4 minutes until softened. Add minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the yellow rice to the skillet with the vegetables, stirring to coat. Pour in 2 cups chicken broth, season with salt and pepper, bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed.
  • Place the seared chicken thighs on top of the cooked rice in the skillet. Cover and cook on low heat for an additional 5-7 minutes until chicken is cooked through and flavors meld.
  • Remove from heat, garnish with chopped green onions, and serve hot. Enjoy with your favorite sides.

Equipment

  • Large skillet or frying pan
  • Medium saucepan with lid
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Mixing bowl
  • Wooden spoon or spatula

Notes

  • Marinate chicken longer for deeper flavor and juicier meat.
  • Use turmeric or saffron in rice for a more vibrant yellow color.
  • Store leftovers in airtight containers refrigerated up to 3 days; reheat with a splash of broth to keep moist.
  • Substitute brown rice for a healthier twist, adjusting cooking time accordingly.
  • For milder heat, reduce jerk seasoning or use a mild blend.
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