One Pan Jerk Chicken with Red Beans and Coconut Rice

One Pan Jerk Chicken with Red Beans and Coconut Rice

from chickenfriedkitchen.com
65 min
4 servings

Turn your next dinner party into a Caribbean getaway with this super easy One Pan Jerk Chicken with Red Beans and Coconut Rice recipe. This recipe is packed full of summery flavor. Not only is it delicious and simple, but its a beautiful dish as well! ENJOY!

Ingredients

  • 2 Lbs Bone-in, Skin-on chicken thighs
  • 1.5 Tbsp Walkerswood Jerk Seasoning
  • Kosher Salt to Taste
  • Freshly Ground Black Pepper to taste
  • 2 Tbsp Olive Oil
  • 1 Yellow Onion - chopped
  • 1 Tbsp Minced Garlic
  • 1 Cup uncooked Jasmine Rice
  • 15 Oz Dark Red Kidney Beans, Canned, Drained (not rinsed)
  • 1 Cup Unsweetened Coconut Milk
  • 1 Cup Chicken Broth
  • 2 Bay Leaves
  • 3 Fresh Rosemary Sprigs
  • 2 tsp. White Vinegar

Directions

  1. 1

    Preheat Charcoal Grill to 450° F.

  2. 2

    Cover Chicken Thighs in Walkerswood Jerk Seasoning.

  3. 3

    Salt and Pepper Chicken modestly.

  4. 4

    Heat Cast Iron Skillet on Grill W/ Olive Oil.

  5. 5

    Place Chicken thighs in Skillet and cook for 5 and half minutes.

  6. 6

    Flip and Cook for another 2 and half minutes.

  7. 7

    Remove chicken from skillet and set aside.

  8. 8

    Move skillet to stove top over Medium Heat.

  9. 9

    Preheat Oven to 350° F.

  10. 10

    Cook onions in the drippings for about 5 minutes or until they become translucent.

  11. 11

    Add Garlic and cook until toasty brown and aromatic.

  12. 12

    Pour in Rice and stir for about 3 minutes.

  13. 13

    Add Beans and stir for 1 minute to combine.

  14. 14

    Pour in Coconut Milk and Chicken broth, stir to mix.

  15. 15

    Place Chicken Thighs on top of rice with Bay Leaves and Fresh Rosemary Sprigs.

  16. 16

    Bake at 350° F for 25 minutes.

  17. 17

    Remove Chicken and Plate.

  18. 18

    Pour Vinegar into rice and stir to mix completely.

  19. 19

    Plate Rice with chicken and ENJOY!