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Jerk Chicken Recipe
Experience a burst of Caribbean flavours with Mingle's Jerk Chicken Rice, featuring our bold and zesty New Jerk Chicken Seasoning.
Jerk Chicken Rice
Rated 4.0 stars by 1 users
Servings
4
Prep Time
13 minutes
Cook Time
45 minutes
Experience a burst of Caribbean flavours with Mingle's Jerk Chicken Rice, featuring our bold and zesty New Jerk Chicken Seasoning.
Ingredients
- 700g chicken thighs
- 25g Mingle’s Jerk chicken seasoning
- 4 tbsp olive oil
- 2 cups long grain rice
- 1 onion (diced)
- 3 garlic cloves
- 1 can coconut milk
-
10g Mingle’s Jerk Chicken seasoning
- 3g Mingle’s chicken stock
- 500ml hot water
- Parsley (to garnish)
FOR THE CHICKEN
FOR THE RICE
Directions
Preheat the oven to 180C
- Wash chicken thighs. For faster cooking, make a ½-inch slit into the meat on either side of the bone and pat dry with a paper towel—season with a generous amount of Mingle’s jerk chicken seasoning.
- Add about 2 tablespoons of oil to a skillet, or oven-safe pot. Then add chicken thighs skin side up, and brown for about 3 minutes on each side, being careful not to burn it. Take the chicken out of the pan and set aside.
- Wipe the pan with a paper towel or napkin to remove any burned bits from the pan.
- Add another 2 tablespoons of oil, followed by onions and sauté until soft but not golden, 2-3 minutes.
- Then, add the rice. Next, add all the remaining ingredients: chicken stock (Mingle’s chicken stock powder dissolved in 500ml of hot water), coconut milk and Jerk seasoning. Add the chicken back to the pot and bring everything to a boil.
- Place the pan in the oven and cook, uncovered, for 30-35 minutes or until the chicken is done.
- Remove from oven, allow to rest a minute, garnish with parsley, if desired, and serve.