Caribbean Jerk Chicken
Time: 1 hour
Yield: 6 servings
Ah, the beauty of the one-pot meal! The satisfaction of a complete meal with a fraction of the cleanup. Caribbean Jerk Chicken embodies both: the spicy, tangy, wonderfully seasoned chicken served alongside extra savory rice and beans all in a single pan! Infused with tropical coconut and paprika, Caribbean Jerk Chicken relaxes you with its fantastic flavors as well as its convenience. It's basically a vacation in a skillet, no sunscreen required... only your appetite!
Preheat the oven to 350 degrees F.
Season the chicken with 1 1/2 teaspoons of salt and 1/2 teaspoon of chicken bouillon powder.
Rub both sides of the chicken breasts with 1 tablespoon of jerk seasoning.
Add 2 tablespoons oil to an oven-safe skillet, dutch oven, or oven-safe pan over medium-high heat.
Add the chicken breasts skin side up and sauté until browned, about 3 minutes per side.
Transfer the chicken to a plate. Wipe the pan with paper towels.
Add the remaining 2 tablespoons of oil to the pan over medium heat.
Add the onions, thyme, garlic, and bay leaves, and sauté until soft but not golden, about 2-3 minutes.
Add the rice and beans.
Add the coconut milk, white pepper, remaining Jerk seasoning, salt, pepper, chicken broth, remaining chicken bouillon, scotch bonnet pepper, and paprika.
Add the chicken to the pan.
Bring the mixture to a boil.
Place the pan in the oven and cook until the rice is tender, the liquid is absorbed, and the chicken is cooked to 165 degrees F internally, about 30-35 minutes.
Garnish with the green onions.