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 chicken thighs with jerk seasoning, ensuring they are evenly coated.
2. 2Heat coconut oil in a large skillet or Dutch oven over medium-high heat.
3. 3Add the chicken and sear for 4-5 minutes per side, until browned.
4. 4Remove the chicken from the skillet and set aside.
5. 5In the same skillet, add the onion, garlic, ginger, and Scotch bonnet pepper. Sauté for 5 minutes, until softened.
6. 6Pour in the coconut milk and bring to a simmer.
7. 7Return the chicken to the skillet, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
8. 8While the chicken is simmering, prepare the coconut rice. Rinse the basmati rice until the water runs clear.
9. 9In a saucepan, combine the basmati rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the water is absorbed.
10. 10Fluff the rice with a fork and serve alongside the jerk chicken.

Substitutions

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