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!