Description
A vibrant Caribbean recipe featuring marinated chicken thighs, rice, and a medley of spices, perfect for a joyful dinner.
Ingredients
- 4 chicken thighs (bone-in, skinless)
- 2 tablespoons jerk seasoning
- 1 cup long grain rice
- 2 cups chicken broth
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 bell pepper (chopped)
- 1 can black beans (drained and rinsed)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the chicken thighs with jerk seasoning for at least 30 minutes.
- Heat olive oil in a large skillet over medium heat, then add the marinated chicken. Cook until browned on both sides, about 5 minutes per side.
- Remove the chicken and set aside.
- In the same skillet, add the onion, garlic, and bell pepper; sauté until softened.
- Add the rice and cook for another minute.
- Pour in chicken broth and season with salt and pepper.
- Place the chicken back in the skillet, cover, and simmer for about 20-25 minutes or until the rice is cooked and the chicken is thoroughly cooked.
- If using, stir in black beans and garnish with cilantro before serving.
Notes
Allow more time for marinating to enhance flavor. Stirring the rice adds texture and prevents burning of vegetables.
