Pollo Jerk caribeño con arroz

Ingredientes

• 2.5 lb (1.13 kg) boneless skinless chicken thighs
• 1/3 cup yellow onions, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 3 sprigs curly parsley, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon dry jerk seasoning
• 1 tablespoon avocado oil
• 1 cup long-grain white rice, rinsed
• 2 1/2 cups vegetable broth (or hot water)
• 2 tablespoons rice vinegar

Preparación

1. 1

   Craft a robust jerk seasoning blend by combining salt, pepper, and traditional Caribbean spices to infuse deep flavor into the chicken thighs.

2. 2

   Allow chicken to marinate for a minimum of 30 minutes, or ideally overnight, to maximize the absorption of aromatic spices.

3. 3

   Heat avocado oil in an oven-safe skillet over medium-high heat, creating a golden sear on each side of the chicken thighs to lock in juices and develop a rich caramelized exterior.

4. 4

   Remove seared chicken and set aside, maintaining the flavorful fond in the skillet.

5. 5

   Sauté a medley of onions, carrots, celery, and bell peppers for 3-4 minutes, releasing their natural sweetness and creating an aromatic base for the rice.

6. 6

   Introduce rinsed rice and additional jerk seasoning into the vegetable mixture, ensuring each grain is evenly coated with spices and aromatics.

7. 7

   Deglaze the skillet with vegetable broth and rice vinegar, scraping up the concentrated flavor bits from the bottom of the pan.

8. 8

   Gently nestle the seared chicken thighs into the seasoned rice mixture, ensuring they are partially submerged.

9. 9

   Cover the skillet tightly with foil and bake at 350°F (175°C) for approximately 1 hour, allowing the rice to absorb the broth and the chicken to become tender.

10. 10

    Once completed, remove from the oven, let the dish rest for 5-10 minutes, then fluff the rice and serve the aromatic Caribbean-inspired meal.