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Savory chicken and rice casserole with beans in a white cast iron skillet.

Jerk Chicken And Rice

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Main Course
Cuisine caribbean
Servings 6 servings
Calories 606 kcal

Ingredients
  

  • 6 chicken thighs, bone-in, skin-on
  • 1 tablespoon jerk seasoning
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice
  • 1 can red kidney beans 15.5 ounces, drained and rinsed
  • 1 can coconut milk 13.5 ounces
  • 2 cups chicken broth
  • 1 teaspoon dried thyme

Instructions
 

  • Preheat your oven to 375°F.
  • Season chicken thighs with jerk seasoning, salt, and pepper.
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  • In a large ovenproof skillet or Dutch oven, heat vegetable oil over medium-high heat. Add chicken, skin-side down, and sear until golden, about 5 minutes per side. Remove chicken and set aside.
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  • In the same skillet, add onion and garlic, cooking until onion is translucent, about 3 minutes.
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  • Stir in rice, kidney beans, coconut milk, chicken broth, and thyme. Bring to a simmer.
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  • Place chicken thighs skin-side up on top of the rice mixture. Transfer skillet to the oven.
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  • Bake uncovered for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
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  • Let stand for 5 minutes before serving. Adjust seasoning with salt and pepper if necessary.

Nutrition

Calories: 606kcalCarbohydrates: 33gProtein: 23gFat: 44gSaturated Fat: 9gSodium: 2430mgFiber: 6g
Keyword chicken, jerk chicken, rice
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