Description
This flavorful jerk chicken and rice dish combines marinated chicken thighs with spices and vegetables for a delicious meal.
Ingredients
Scale
- 7 pieces Boneless Chicken Thighs (marinated in Delmas poultry and jerk seasoning)
- 2 tablespoons Delmas Poultry Seasoning (to amp up the flavor)
- 3 tablespoons Jerk Seasoning (mild or hot, your call!)
- 2 cups Basmati Rice (washed and drained)
- 0 cup Neutral Oil (for cooking chicken and rice, e.g., canola)
- 3 cups Low Sodium Chicken Stock (for moisture and taste)
- 2 cups Frozen Peas and Carrots Mix (colorful and fun)
- 2 Green Onions (sliced, for fresh garnish)
- 0 cup Roughly Chopped Onions (sautéed for sweet base)
- 1 Lemon (juice for brightness)
Instructions
- Marinate chicken thighs with Delmas poultry seasoning and jerk seasoning. Let it sit for at least 30 minutes.
- Heat neutral oil in a skillet over medium-high heat. Brown chicken thighs, 5-7 minutes each side.
- Remove chicken, add chopped onions to skillet, sauté until translucent and fragrant, about 3 minutes.
- Add basmati rice to pan, stir and toast for 2-3 minutes.
- Add chicken stock and bring to a boil. Lower the heat, return chicken to pan, cover and simmer for 20 minutes.
- Add peas and carrots on top, cover and steam for an additional 5 minutes.
- Remove from heat, squeeze lemon juice over, let it rest for 5 minutes.
- Scatter sliced green onions on top before serving.
Notes
- Be sure to wash and drain the rice properly before cooking for the best texture.
- You can adjust the spice level of the dish by choosing mild or hot jerk seasoning.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg