Every bite of One Pot Caribbean Jerk Chicken & Rice is a treat. The rice is cooked just right, slightly sticky from the creamy coconut milk, offering a delightful contrast to the spicy chicken that's so tender, it's sinful.
Brown chicken pieces in a cast iron skillet on both sides. Remove onto a separate plate.
Add some extra olive oil into the same pan and saute onions for 5 minutes. Add garlic, thyme leaves, rice and 2 teaspoon of jerk seasoning. Mix well.
1 medium white onion, 2 thyme sprigs, 3 garlic cloves, 1 ¾ cups long-grain rice, 2 teaspoon jerk seasoning
Pour chicken stock and coconut milk over the rice and bring to a boil. Place browned chicken pieces on top and transfer into the oven. Bake for 35 minutes.