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One-Pot Jerk Chicken and Rice

Saturday - June 9, 2018 11:18 am , Category : RECIPES

Ingredient:

1 cup jasmine rice
3 pounds chicken, drumsticks and breasts or thighs
4 scallions
4 cloves garlic
2 tbsp fresh ginger
2-3 habanero peppers, seeded
2 tbsp brown sugar
2 limes, juice only
1 tbsp fresh thyme
2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp salt
2 tbsp soy sauce
1/4 cup canola oil
1/2 white onion, diced
2 1/2 cups chicken stock
4 bay leaves
Scallion, for garnish

Method:
Rinse rice in a mesh strainer with cold water. Set aside.
In a mini food processor, add scallions, garlic, ginger, habanero peppers, brown sugar, lime juice, thyme, allspice, nutmeg, and salt. Pulse until combined into a paste.

In a medium bowl, add the spice paste, soy sauce, oil, and chicken. Mix well and let sit for at least 30 minutes or overnight.

Heat a large skillet with high walls over medium-high heat. Add chicken pieces and let cook for 7-8 minutes until they start to brown. Turn chicken pieces and cook for another 4-5 minutes. Remove chicken from skillet and turn heat down to medium-low. It’s okay if the chicken isn’t cooked through at this point.
Add onions to the skillet and cook them for a few minutes, scraping up any bits stuck to the pan.

Add rinsed rice to the skillet along with chicken stock and stir to combine. Bring mixture to a slight simmer, turn heat down to low, and nestle chicken pieces back into the skillet along with bay leaves. Cover skillet and simmer for 20-25 minutes until rice is cooked and liquid is evaporated.
Check the skillet occasionally and if it is dry, add more stock.
Serve chicken and rice with fresh chopped scallions.
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