Description
A flavorful Caribbean Jerk Chicken and Rice dish featuring tender chicken breasts seasoned with spicy jerk seasoning, cooked together with rice, bell peppers, onions, and tomatoes for a hearty, aromatic meal.
Ingredients
Scale
Chicken
- 1.5 lbs chicken breast
- 1 tablespoon Caribbean jerk seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
Vegetables & Rice
- 1 cup rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
Garnish
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the dish.
- Season Chicken: Season the chicken breasts evenly with Caribbean jerk seasoning, salt, and pepper to infuse them with bold flavors.
- Heat Oil: In a large oven-safe skillet, heat olive oil over medium-high heat to prepare for searing the chicken.
- Sear Chicken: Add the seasoned chicken breasts to the skillet and cook for 5-7 minutes per side until they are browned and have a nice crust.
- Set Chicken Aside: Remove the browned chicken breasts from the skillet and place them aside temporarily.
- Sauté Vegetables: In the same skillet, add diced onions, minced garlic, and sliced red bell pepper. Cook until softened, about 5 minutes, stirring occasionally.
- Add Rice: Stir in the rice and cook for an additional 2 minutes to toast the grains slightly and enhance flavor.
- Add Liquids: Pour in the diced tomatoes with their juices and chicken broth. Stir well to evenly combine all ingredients.
- Reassemble Skillet: Arrange the seared chicken breasts on top of the rice and vegetable mixture in the skillet.
- Cover and Bake: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Bake: Bake for 25-30 minutes until the chicken is cooked through and the rice is tender and has absorbed the flavors.
- Rest: Remove the skillet from the oven and let the dish rest for 5 minutes to allow flavors to meld.
- Garnish and Serve: Garnish with fresh cilantro before serving. Enjoy your Caribbean Jerk Chicken and Rice!
Notes
- Use a heavy oven-safe skillet such as cast iron or stainless steel to ensure even cooking in the oven.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- To add extra heat, include a finely chopped Scotch bonnet pepper with the vegetables.
- You can substitute chicken breast with thighs for a juicier result.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
