Frango jerk com arroz feito em uma panela só

Ingredientes

• 6 bone-in chicken thighs (about 1 kg or 2 lb, I used 4 larger pieces but I would say 6 smaller chicken thighs.)
• 1 tablespoon olive oil (15 ml )
• 2 tablespoons soy sauce (30 ml )
• 2 tablespoons lime juice (30 ml )
• 1 tablespoon brown sugar (15 grams)
• 3 cloves garlic (minced)
• 1 tablespoon grated fresh ginger (15 grams)
• 2 tablespoons jerk seasoning (about 1 oz / 28 grams)
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (15 ml )
• 1 medium onion (diced)
• 1 bell pepper (diced (red or green))
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1/2 teaspoon allspice
• 1 1/2 cups basmati rice (about 10 oz / 285 grams, rinsed well)
• 2 cups chicken broth (16 fl oz / 480 ml )
• 1 cup coconut milk (from a can) (8 fl oz / 240 ml )
• 1 green onion (sliced)
• 1/2 cup frozen peas (2.6 oz / 75 grams)

Modo de preparo

1. 1

   Marinate the chicken. Combine all the marinade ingredients in a bowl, then rub all over the chicken thighs. Let marinate at least 30 minutes, or up to overnight in the fridge for deeper flavor.

2. 2

   Heat olive oil: Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat.

3. 3

   Cook chicken: Add the chicken skin-side down and cook for 7 minutes per side, until well browned. You're aiming for good color, not fully cooked chicken. Remove and set aside.

4. 4

   Cook diced onion and bell pepper, add garlic, thyme, and allspice: Reduce heat to medium. In the same pot, add the diced onion and bell pepper and cook for 4 minutes, until softened. Add the garlic, thyme, and allspice, and cook for 30 seconds until fragrant.

5. 5

   Add the rice and pour in chicken broth and coconut milk: Rinse the rice well until the water runs clear. Add the rice and stir for 1 minute to absorb the spices and oil. Pour in the chicken broth and coconut milk, scraping the bottom of the pot to release the browned bits.

6. 6

   Nestle the browned chicken on top of the rice and simmer: Nestle the browned chicken on top of the rice and bring to a gentle simmer.

7. 7

   Cover and cook 18–22 minutes on low heat, until the rice is tender and the chicken is cooked through (165°F / 74°C internal temperature).

8. 8

   Stir in the sliced green onion and peas. Cover and let rest 5 minutes before serving. Serve with fresh cilantro and lime wedges.