Easy One Pan Chicken and Rice
Ingredients:
For the Jerk Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons jerk seasoning
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
For the Rice:
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tablespoon coconut oil
- 1/2 cup diced bell peppers (assorted colors)
- 1/4 cup diced red onion
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
Cooking Steps:
Step 1: In a bowl, mix jerk seasoning, soy sauce, olive oil, lime juice, and minced garlic to create a marinade for the chicken.
Step 2: Coat the chicken thighs with the jerk marinade, ensuring they are well covered. Marinate for at least 30 minutes or overnight for more flavor.
Step 3: Preheat the grill or oven to medium-high heat. Grill or bake the chicken until fully cooked and the skin is crispy, about 25-30 minutes.
Step 4: While the chicken is cooking, rinse the rice under cold water until the water runs clear.
Step 5: In a pot, heat coconut oil over medium heat. Sauté diced bell peppers and red onion until softened.
Step 6: Add the rinsed rice to the pot and stir to coat the rice with the vegetables.
Step 7: Pour in chicken broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed.
Step 8: Once the chicken is done, serve it over the flavorful rice.
Step 9: Garnish with chopped cilantro and serve with lime wedges for a burst of freshness.
Enjoy the spicy kick of Jerk Chicken paired with the aromatic and perfectly cooked rice for a taste of the Caribbean in your own kitchen!
How to cook Easy One Pan Chicken and Rice:
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