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Jamaican Jerk Chicken Thighs with Rice and Peas
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Course Main Course
Cuisine Jamaican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 6 bone-in chicken thighs
  • 3 tablespoons jerk seasoning
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 2 scallions, sliced
  • 1 (14 oz) can coconut milk
  • 1 cup chicken broth
  • 1 cup uncooked long-grain rice
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • Salt and pepper to taste

Instructions
 

  • Rub the chicken thighs with jerk seasoning and place them in the bottom of the slow cooker.
  • Add the onion, garlic, thyme, and scallions around the chicken.
  • Pour the coconut milk and chicken broth over the top.
  • Add the rice and kidney beans, then stir gently so the rice sits mostly in the liquid.
  • Season with salt and pepper. Cover and cook on low for 6 to 7 hours until the chicken is tender and the rice is fully cooked.
  • Remove the thyme stems before serving.

Notes

If the rice looks a little firm near the end, add a splash of broth and cook 30 minutes longer. Leftovers reheat well with a little extra coconut milk to loosen the texture. Bone-in thighs give the best moisture, but boneless work if you check the dish at the 5-hour mark.
Course: Main Course
Cuisine: Jamaican
Equipment: Slow Cooker