Description
Perfectly spiced chicken that is juicy on the inside and crispy on the outside. Served with coconut rice, this meal will whisk you away to the islands!
Ingredients
- 6 whole Chicken Thighs
- 3 Tablespoons Jerk Seasoning
- 1 teaspoon Ground Cinnamon
- Salt And Pepper, to taste
- 1 Tablespoon Olive Oil
- 1 whole Onion, Chopped
- 2 cloves Garlic, Minced
- 1 can (15 Oz. Size) Kidney Beans
- 1 cup Long Grain White Rice
- 1 cup Low Sodium Chicken Broth
- 1 cup Coconut Milk
- 2 Bay Leaves
- Fresh Thyme
Preparation
Preheat oven to 350ºF. In a large bowl, combine chicken, jerk seasoning, cinnamon, and salt and pepper.
In a cast iron or oven-safe skillet, heat oil over medium high heat. Cook chicken skin side down for 6–7 minutes. Flip, and cook for 3 more minutes. It’s okay if it’s not cooked through, we’ll finish it the oven. Remove from skillet, and set aside.
In same skillet, cook onions until softened. Add garlic and cook 1 more minute. Stir in beans, rice, chicken broth, coconut milk, and bay leaves. Bring to a boil.
Place chicken on top, and top with a thyme sprig. Bake for 20–25 minutes or until cooked through. Remove bay leaf before serving and enjoy!
