One Pot Jerk Chicken & Spicy Rice
Quick and flavorful Caribbean jerk chicken cooked with spicy rice all in one pot.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 8 free-range chicken thighs bone in and skin on
- 1 small onion finely chopped
- 1 red pepper chopped into small dice
- 1 cup Tastic Soft and Absorbing Long Grain White Rice
- 400 ml chicken stock or broth
- 160 ml coconut milk small can
- 2 teaspoon all spice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 6 cm ginger minced
- 8 cloves garlic crushed
- 1-2 jalapenos finely chopped with seeds
- thyme sprigs
- 2 bay leaves
- 2 tablespoon Worcestershire sauce
- 2 teaspoon soy sauce
- 1 tablespoon Demarara or muscavado sugar
- 2 tablespoon olive oil
- 1-2 limes juiced
Instructions
Instructions
- Preheat your oven to 180°C or 350°F to keep things warm after cooking. Heat the olive oil on medium in the pressure cooker. Brown chicken thighs on both sides until crispy and golden.
- Take the chicken out and set it aside. Sauté the chopped onion and red pepper until softened and sweet.
- Stir in the white rice and let it cook until translucent. Add chicken stock, coconut milk, bay leaves, Worcestershire sauce, all spice, and cinnamon. Stir well.
- Nestle the chicken thighs back into the pot. Seal the lid tightly and ensure the sealing ring is seated snugly.
- Turn the heat up until you hear the valve hiss, then lower the heat. Simmer under pressure for 30 minutes.
- Allow for a natural release of pressure. Remove bay leaves, fluff the rice with a fork, and serve hot.
Notes
Serve with fresh lime juice to brighten the flavors. Refrigerate leftovers for up to 3 days or freeze for later use.