Servings: 4

Difficulty: Medium

Prep time: 2 hours

Cook time: 15 minutes

Ingredients:

  • 8 skinless, boneless chicken thighs
  • 2 cups white rice
  • 1/2 teaspoon red pepper flakes
  • 1 clove garlic, grated
  • 2 sprigs fresh thyme, or 1 teaspoon dried
  • 2 teaspoons parsley, or 1/4 cup chopped
  • Jamaican jerk sauce (recipe follows, or 1-1/2 cups store bought)

Jerk sauce:

  • 1/2 cup Soy sauce
  • 1/2 cup white or cider vinegar
  • Juice from one lime
  • 2 Tablespoons olive oil
  • 1 red onion, chopped
  • 12 garlic cloves, roughly chopped
  • 4 scallion stalks chopped
  • 8 scotch bonnet peppers (or hot peppers to taste)
  • 1 Tablespoon grated ginger
  • 2 Tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons allspice
  • 2 teaspoons nutmeg
  • 2 teaspoons of thyme (fresh if possible)
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons black pepper (or to taste)

Directions:

Jerk Sauce:

  • Put all ingredients in a food processor
  • Process the food until well blended

Marinade:

  • Pour half the sauce over chicken, either in a resealable bag, or a glass container
  • Marinate for 2 hours at room temp.
  • Reserve the remaining sauce

Rice: 

  • Add Rice, red pepper, grated garlic, thyme, and parsley to rice cooker
  • Add water (or chicken broth) to measure
  • Add 1/2 cup of reserved sauce
  • Start rice cooker

Chicken/Onions:

  • Heat a large skillet to medium high, with 1 tablespoon butter
  • Cut red onion into 1″ slices
  • Add onions to skillet flat
  • Add marinated chicken to skillet
  • Brush with 1/2 reserved sauce
  • Put an inverted bowl over the skillet
  • Cook for about 5 minutes
  • Turn chicken and onions
  • Brush with remaining sauce
  • Cook for 5 more minutes
  • Check temp on chicken with a quick read thermometer. It should read 160°F or above

Finishing:

  • Remove onions from skillet, roughly dice, and mix with cooked rice
  • Plate rice and onion mixture
  • Remove chicken, either serve whole, 2 per plate, or cut into bite sized pieces and distribute
  • If any sauce remains, drizzle over plated dish
  • Would pair well with a tangy yogurt sauce to help cut the heat.

2019-09-09 02:27:55 +0000 UTC