Jerk Chicken with Coconut Brothy Rice and Black Beans
Description
This jerk chicken with coconut brothy rice is a bold, Caribbean-inspired dinner made with crispy skin-on chicken thighs, creamy coconut broth, fluffy basmati rice and smoky toasted black beans. The jerk-spiced chicken is marinated with dark brown sugar and lime zest, then pan-seared until golden and juicy. Served over coconut chicken broth rice with fresh herbs, lime and spring onions, this easy chicken bowl is perfect for a flavour-packed weeknight meal.
Ingredients
Jerk Chicken
- 2 large chicken thighs skin-on and deboned
- 1 tbsp oil
- 1 tbsp dark brown sugar
- 2 tsp jerk seasoning
- 1 lime zest from 1 lime
Coconut Brothy Rice and Black Beans
- 1 tbsp extra virgin olive oil
- 1 onion thinly sliced
- 3 cloves garlic minced
- 1 red chilli finely chopped
- 2 sprigs fresh thyme
- 1 handful fresh coriander stalks for cooking, leaves for garnish
- 600 ml chicken stock
- 200 ml coconut milk
- ½ tbsp soy sauce
- 1 bay leaf
- 1 lime juiced, divided
- 100 g basmati rice
- 200 g black beans drained and rinsed
- 2 spring onions sliced
- ½ tsp sea salt or to taste
Instructions
Marinate the Chicken
- Pat the chicken skin completely dry with kitchen paper.
- Add the chicken to a bowl with oil, dark brown sugar, jerk seasoning and lime zest. Mix until fully coated.
- Cover and marinate for at least 30 minutes, or overnight for deeper flavour.
Make the Coconut Broth
- Heat olive oil in a lidded saucepan over medium heat. Add the onion and cook for about 5 minutes until softened.
- Add garlic, red chilli, thyme and coriander stalks. Cook for 2 minutes until fragrant.
- Pour in chicken stock and coconut milk, then add soy sauce, bay leaf and juice from half the lime.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 20 minutes.
Cook the Rice
- Cook the basmati rice using your preferred method, then keep warm until serving.
Cook the Chicken
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Add the chicken skin-side down, then reduce the heat to medium.
- Cook undisturbed for about 5 minutes until the skin is deep golden and crispy.
- Flip the chicken and continue cooking until cooked through and the internal temperature reaches 74°C (165°F).
- Transfer the chicken to a board and rest for at least 5 minutes before slicing.
Toast the Black Beans
- Add the black beans and white parts of the spring onions to the same pan used for the chicken.
- Toast over medium-high heat until the beans start to catch slightly at the edges.
- Finish with remaining lime juice, chopped coriander leaves and sea salt.
Assemble and Serve
- Spoon rice into bowls and ladle the coconut broth over the top.
- Add sliced jerk chicken and toasted black beans.
- Finish with spring onion greens, fresh coriander and extra lime if desired.
Notes
- Pat the chicken skin very dry before marinating for the crispiest result.
- Do not move the chicken while it cooks skin-side down; it will release naturally once crisp.
- Taste the coconut broth before serving and add extra lime juice if it needs brightness.
- The chicken can be marinated overnight for stronger flavour.