Description
A flavorful dish featuring marinated chicken thighs cooked with rice, black beans, and corn, seasoned with Caribbean jerk spices.
Ingredients
- 2 pounds chicken thighs, bone-in and skin-on
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 green onions, sliced (for garnish)
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken thighs with jerk seasoning, olive oil, salt, black pepper, paprika, and cayenne pepper until well coated.
- In a large oven-safe skillet or Dutch oven, heat over medium-high heat. Add the seasoned chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion, red bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables are softened.
- Stir in the rice, chicken broth, black beans, and corn. Bring the mixture to a simmer, then nestle the seared chicken thighs on top of the rice mixture.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with sliced green onions and fresh cilantro, if desired.
Notes
- For a spicier kick, add more cayenne pepper or serve with hot sauce on the side.
- Substitute chicken thighs with chicken breasts for a leaner option, adjusting cooking time as needed to avoid drying out the meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg