Gluten-Free Jerk Chicken with Coconut Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Jerk seasoning (gluten-free)
• 1 tbsp Coconut oil
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 small Scotch bonnet pepper
• 1 can Coconut milk
• 1.5 cups Long-grain rice
• 1.5 cups Water
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1In a bowl, combine the 1.5 lbs of chicken thighs with the 2 tbsp of gluten-free jerk seasoning. Use your hands to make sure every piece of chicken is evenly coated.
2. 2Heat the 1 tbsp of coconut oil in a large 12-inch skillet or Dutch oven over medium-high heat (400°F / 200°C). Once the oil is shimmering, carefully add the seasoned chicken thighs in a single layer. Sear the chicken for 4-5 minutes per side, until it is nicely browned.
3. 3Remove the browned chicken from the skillet and set it aside on a plate. Leave any drippings in the skillet.
4. 4Add the 1 medium chopped onion, 2 minced cloves of garlic, 1 tsp of grated ginger, and the 1/2 small minced Scotch bonnet pepper to the same skillet. Sauté these ingredients over medium heat (350°F / 175°C) for 5 minutes, stirring often, until they have softened and become fragrant.
5. 5Pour the 1 can of coconut milk into the skillet with the sautéed aromatics. Stir everything together and bring the liquid to a gentle simmer. Once simmering, return the chicken thighs to the skillet. Cover the skillet tightly, reduce the heat to low (250°F / 120°C), and let it simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6While the chicken is simmering, prepare the coconut rice. Place the 1.5 cups of long-grain rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This removes excess starch.
7. 7In a medium saucepan with a tight-fitting lid, combine the rinsed 1.5 cups of long-grain rice, 1.5 cups of water, and the 1/2 tsp of salt. Bring the mixture to a rolling boil over high heat (450°F / 230°C).
8. 8Once boiling, immediately reduce the heat to the lowest setting (200°F / 95°C), cover the saucepan tightly with its lid, and let the rice simmer undisturbed for 18-20 minutes. The rice is done when all the water has been absorbed and the grains are tender.
9. 9Remove the rice from the heat and let it sit, covered, for 5 minutes to steam. Then, uncover and gently fluff the 1.5 cups of cooked coconut rice with a fork. Serve the fluffed rice alongside the finished jerk chicken, spooning some of the sauce from the skillet over the chicken.

Substitutions

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