A take on a classic Jamaican jerk – heat and island flavours.
Cut the boneless chicken thighs into 4 pieces and place in a mixing bowl, along with the jerk seasoning, sliced onion, and minced garlic. Allow to marinate for 20 minutes.
Place the rice, beans, chicken broth, coconut milk, Worcestershire sauce, and the thyme sprigs in the bowl of a rice cooker. Pour over the marinated chicken. Gently stir a few times. No need to fully mix everything. Cover and cook.
When the rice is done, give it a light mix to loosen up, cover and allow to rest for 5-10 minutes, or until ready to serve.
Sprinkle the parsley on top to garnish.
Make the jerk as spicy as you like by altering the amount of jerk seasoning!
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