Dairy-Free Jamaican Jerk Chicken with Coconut Rice

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Jerk Seasoning
• 2 tbsp Olive Oil
• 1 can Coconut Milk
• 1 cup Long Grain Rice
• 1 cup Water
• 2 stalks Scallions
• 2 sprigs Thyme
• 2 cloves Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 680 g Chicken Thighs with the 2 tbsp Jerk Seasoning. Toss to coat evenly. Let it marinate for at least 30 minutes.
2. 2Heat the 2 tbsp Olive Oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the marinated chicken thighs and sear for 3-4 minutes per side, until browned.
3. 3Pour the 1 can Coconut Milk over the chicken in the skillet. Reduce the heat to low, about 93.33°C (90°C), cover the skillet, and simmer for 25-30 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C and the juices run clear.
4. 4While the chicken simmers, prepare the rice. In a medium saucepan, combine the 1 cup Long Grain Rice, 1 cup Water, the 2 stalks Scallions (chopped), the 2 sprigs Thyme, and the 2 cloves Garlic (minced).
5. 5Bring the rice mixture to a boil over medium-high heat, about 204.4°C (200°C). Once boiling, reduce the heat to low, about 93.33°C (90°C), cover the saucepan tightly, and simmer for 18-20 minutes. The rice is cooked when all the liquid has been absorbed and the grains are tender.
6. 6Serve the Jamaican Jerk Chicken over the creamy coconut rice. Garnish with extra chopped scallions if desired.

Substitutions

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