Jerk Chicken And Rice

Ingredients

• 6 chicken thighs, bone-in, skin-on
• 1 tablespoon jerk seasoning
• Salt and pepper (to taste)
• 2 tablespoons vegetable oil
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 cup long-grain white rice
• 1 can red kidney beans (15.5 ounces, drained and rinsed)
• 1 can coconut milk (13.5 ounces )
• 2 cups chicken broth
• 1 teaspoon dried thyme

Instructions

1. 1

   Preheat oven: Preheat your oven to 375°F.

2. 2

   Season chicken thighs with jerk seasoning, salt, and pepper.

3. 3

   Sear chicken: In a large ovenproof skillet or Dutch oven, heat vegetable oil over medium-high heat. Add chicken, skin-side down, and sear until golden, about 5 minutes per side. Remove chicken and set aside.

4. 4

   Sauté aromatics: In the same skillet, add onion and garlic, cooking until onion is translucent, about 3 minutes.

5. 5

   Simmer liquids: Stir in rice, kidney beans, coconut milk, chicken broth, and thyme. Bring to a simmer.

6. 6

   Assemble: Place chicken thighs skin-side up on top of the rice mixture. Transfer skillet to the oven.

7. 7

   Bake uncovered for 30-35 minutes, or until the chicken is cooked through and the rice is tender.

8. 8

   Rest: Let stand for 5 minutes before serving. Adjust seasoning with salt and pepper if necessary.