Jerk Chicken and Coconut (Print Version)

# Ingredients:

→ Jerk Chicken

01 - A total of 2½-3 pounds, about 5 to 6 chicken thighs
02 - Seasoning salt—1½ teaspoons
03 - Jerk seasoning, adjust to your taste (1 to 2 tablespoons)
04 - Optional: Chicken bouillon powder, ½ teaspoon

→ Rice Base

05 - 2 garlic cloves, finely chopped
06 - A sprig of fresh thyme or switch to 1 teaspoon dried thyme
07 - 4 tablespoons of any neutral oil, like canola
08 - Half of a medium onion, diced small
09 - 2 small bay leaves
10 - 2 cups of long-grain rice, uncooked

→ Liquid and Seasonings

11 - Rinsed and drained red kidney beans, 15.5 oz (1 can)
12 - Coconut milk, 13.5 oz (1 can)
13 - 2 to 2¼ cups of chicken broth or just water
14 - Jerk or Creole seasoning, about 1½ to 2 teaspoons
15 - Optional: 1 teaspoon of paprika
16 - White pepper—1 teaspoon
17 - Salt and black pepper to tweak the flavor
18 - Optional: A whole Scotch bonnet pepper for extra kick
19 - Chopped green onion to garnish, if you'd like
20 - Optional: Add in 1 more teaspoon of bouillon powder

# Instructions:

01 - Warm your oven to 350°F (177°C).
02 - After rinsing the chicken thighs, pat them dry. Make small cuts near the bones (about ½-inch deep). Rub them with jerk seasoning, salt, and optionally the bouillon powder.
03 - Pour 2 tablespoons of oil in an oven-safe pot, heat it, and lightly brown the chicken for 3 minutes on each side. Take it out and put it aside. Wipe the pot clean before using again.
04 - Add the onion, garlic, thyme, and bay leaf into the same pot with whatever oil's left. Stir and cook until the onions are soft. This takes 2-3 minutes.
05 - Mix the rice, beans, coconut milk, broth, and seasonings in the pot. Place the chicken on top. Bring to a boil, then stick it in the oven (uncovered) to bake for 30-35 minutes.
06 - Let it cool slightly. Garnish with green onion if you want, then dig in!

# Notes:

01 - Substitute Creole or taco seasoning in place of jerk seasoning if needed.
02 - Rinse the rice before cooking for fluffier results.
03 - Always check that the chicken reaches 165°F before eating.

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