Dairy-Free Jerk Chicken with Coconut Rice

Instructions

1. 1In a bowl, combine the about 680 g Chicken thighs with the 2 tbsp Jerk seasoning. Mix well to coat each piece. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or ideally overnight.
2. 2Place a 30.48 cm skillet over medium-high heat. Add the 2 tbsp Olive oil. Once the oil is shimmering, carefully place the marinated chicken thighs into the hot skillet. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the skillet and set it aside on a plate.
3. 3Reduce the heat under the skillet to medium. Add the 1 medium Onion, which has been chopped, and the 4 cloves Garlic, which have been minced, to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the 1.5 cups Long-grain rice to the skillet with the onions and garlic. Stir for 1 minute to toast the rice slightly. Pour in the 1 can Coconut milk, 0.5 cup Water, and 0.5 tsp Salt. Stir everything together until well combined.
5. 5Bring the liquid in the skillet to a rolling boil. Once boiling, immediately reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
6. 6Carefully remove the lid from the skillet. Return the seared about 680 g Chicken thighs to the skillet, nestling them down into the cooked rice. Replace the lid and continue to cook on low heat for another 10-15 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
7. 7Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the chicken and rice to finish cooking and the flavors to meld. Serve the Dairy-Free Jerk Chicken with Coconut Rice hot.

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