JERK CHICKEN AND RICE

Jamaican Jerk Seasoning Recipe

1½ Tablespoon onion powder
1½ Tablespoon garlic powder
1-tablespoon ground ginger spice
2 tablespoons dried green onion flakes (optional)
1 Tablespoon dried thyme
1 teaspoon freshly ground white pepper
½ tablespoon cinnamon spice
1 tablespoon ground all spice
1 Tablespoon smoked paprika
½ Tablespoon ground nutmeg spice
2 -3 Tablespoons coconut sugar (replace with brown sugar)
½ - 1 Tablespoon vegetable, chicken, Maggie powder (bouillon) optional
1 Tablespoon or more Hot pepper (Chili, cayenne pepper, pepper flakes) Adjust to suit taste buds

Instructions
– Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
– Store in any airtight container (or zip lock bag) and start adding to your proteins and vegetables

One Pot Caribbean Jerk Chicken & Rice
Serves: 5-6

¼ cup canola oil
2-garlic clove, minced
½ medium onion, diced
1½ -2 teaspoons creole spice(adjust to taste with salt)
2 small bay leaves
2 cups uncooked long grain rice
1 sprig fresh thyme or 1 teaspoon dried thyme
13.5 oz. can (1¾ cups) coconut milk
15.5 oz. can red kidney beans, rinsed and drained
1 teaspoon white ground white pepper
Salt and fresh ground pepper, to taste
2½ cups chicken broth or water
1-teaspoon chicken bouillon (optional)
1 whole scotch bonnet pepper (optional)
1 teaspoons paprika (optional)

Jerk Chicken Thighs
2½ -3 pound chicken thighs (about 5-6)
1½ -teaspoon salt
½-teaspoon chicken bouillon powder (optional)
2 Tablespoons Jerk Seasoning

Jerk Chicken Thighs

Wash chicken thighs, for faster cooking make a ½ " slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1½ teaspoons)

Rub both sides with generous amount of the spice blend. Or your favorite spice mix

Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside

Preheat Oven to 350 degrees F

Meanwhile place t rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.

Wipe pan with paper towel or napkin to remove any burns from pan.

Add about 2 Tablespoons oil, followed by onions, thyme, garlic and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans

And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, salt and bouillon. Add chicken, bring to a boil.

Place in the oven and cook for about 30- 35 minutes or until chicken is fully cooked.

Remove let it cool and serve.


























































































































































Jamaican Jerk Seasoning Recipe
























Prep time







5 mins







Total time







5 mins
















Author: AfricanBites







Recipe type: Condiment







Cuisine: Caribbean







Ingredients

1½ Tablespoon onion powder

1½ Tablespoon garlic powder

1-tablespoon ground ginger spice

2 tablespoons dried green onion flakes (optional)

1 Tablespoon dried thyme

1 teaspoon freshly ground white pepper

½ tablespoon cinnamon spice

1 tablespoon ground all spice

1 Tablespoon smoked paprika

½ Tablespoon ground nutmeg spice

2 -3 Tablespoons coconut sugar (replace with brown sugar)

½ - 1 Tablespoon vegetable, chicken, Maggie powder (bouillon) optional

1 Tablespoon or more Hot pepper (Chili, cayenne pepper, pepper flakes) Adjust to suit taste buds







Instructions

– Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined

– Store in any airtight container (or zip lock bag) and start adding to your proteins and vegetables