Jerk Chicken Skillet Dinner
My family loves to eat a wide variety of food, and although they have a few favorites, they always like to be surprised at dinner time.. I usually make my own spice blends for seasoning food but for convenience, this Jerk Chicken Skillet Dinner uses store bought spice mix to season the food. Skillet dinners are easy to prepare and serve, and this dinner is easy to make and is mildly spicy. It is also very tasty and after you have made it, it will probably end up in your dinner rotation!
This post contains an affiliate link to a page of Cast Iron Skillets, just in case you need to purchase one or want to replace your old one. You will find the link to the page of cast iron skillets at the end of the ingredient list. I will earn a small commission from your purchase and it will help to support this blog. Thank you and now on to the recipe!
Jerk Chicken Skillet Dinner Recipe
SERVES 4 to 6
Ingredients
4-6 chicken thighs (with skin and bones)
3 Tbsp. jerk seasoning
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
1/2 medium sized yellow onion, chopped
2 Tbsp. minced garlic
1 cup long-grain white rice
1 (15-oz) can red kidney beans, drained and rinsed
1 cup unsweetened coconut milk
1 cup low-sodium chicken broth
2-3 bay leaves
3 sprigs fresh thyme
Affiliate link to Cast Iron Skillet
Directions
Pre-heat oven to 350°F.
Place the chicken into a large bowl. Add the jerk seasoning and cinnamon.
Toss until the chicken is well-coated.
Sprinkle the chicken with salt and pepper.
Cover with foil or saran wrap and place in the fridge for 2-3 hours.
Add the oil to a 10-inch cast iron skillet.
Heat the oil over medium-high heat until hot.
Add the seasoned chicken into the skillet with the skin-side down and cook for 6-7 minutes or until the skin is golden brown and crispy.
Flip the chicken over and cook the other side for 3 minutes.
Remove the chicken from the skillet and place it on a plate. Set aside.
Reduce the heat of the skillet to medium heat.
Scrape the bottom of the pan to mix the flavors of the chicken fat and oil together.
Continuing On
Add the diced onion to the pan.
Cook, stirring occasionally, about 4-5 minutes.
Add the minced garlic and stir to combine. Cook for 1 more minute.
Now, add the rice and beans.
Stir to combine.
Add in the coconut milk, chicken broth, and bay leaves.
Bring the ingredients to a boil, while stirring to combine.
Place the chicken skin-side up on top of the rice.
Top each chicken with a thyme sprig.
Put the pan with the chicken and rice into the oven for 20 to 25 minutes.
Discard the bay leaf and thyme sprigs and serve the rice with the chicken.
Recipe Notes- Brown rice can be used in this Jerk Chicken Skillet Dinner instead of the white rice. If you want to have a larger portion of rice to serve along with the chicken, double all of the ingredients in this recipe, except the chicken. Coleslaw or any other creamy vegetable salad can be served as a side dish when serving this Jerk Chicken Skillet Dinner!
Have you ever eaten Jerk Chicken? Did you like it or did you find it too spicy for you?
| Servings | Prep Time |
| 4-6 people | 10 minutes |
| Cook Time | Passive Time |
| 50 minutes | 2-3 hours |
|
|
|
|
My family loves to eat a wide variety of food, and although they have a few favorites, they always like to be surprised at dinner time. I usually make my own spice blends for seasoning food but for convenience, this Jerk Chicken Skillet Dinner uses store bought spice mix to season the food. Skillet dinners are easy to prepare and serve, and this dinner is easy to make and is mildly spicy. It is also very tasty and after you have made it, it will probably end up in your dinner rotation!
|
- 4-6 chicken thighs with skin and bones
- 3 Tbsp. jerk seasoning
- 1 tsp. ground Cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. olive oil
- 1/2 medium sized yellow onion
- 2 tsp. minced garlic
- 1 cup long grain white rice
- 1 15 oz. can red kidney beans rinsed and drained
- 1 cup unsweetened coconut milk
- 1 cup low sodium chicken broth
- 2-3 Bay Leaves
- 3 sprigs fresh thyme
- Pre-heat oven to 350°F. Place the chicken into a large bowl. Add the jerk seasoning and cinnamon. Toss until the chicken is well-coated. Sprinkle the chicken with salt and pepper. Cover with foil or saran wrap and place in the fridge for 2-3 hours. Add the oil to a 10-inch cast iron skillet. Heat the oil over medium-high heat until hot. Add the seasoned chicken into the skillet with the skin-side down and cook for 6-7 minutes or until the skin is golden brown and crispy. Flip the chicken over and cook the other side for 3 minutes. Remove the chicken from the skillet and place it on a plate. Set aside. Reduce the heat of the skillet to medium heat. Scrape the bottom of the pan to mix the flavors of the chicken fat and oil together. Add the diced onion to the pan. Cook, stirring occasionally, about 4-5 minutes. Add the minced garlic and stir to combine. Cook for 1 more minute. Now, add in the rice and beans. Stir to combine. Next, add the coconut milk, chicken broth, and bay leaves. Bring the ingredients to a boil, while stirring to combine. Add the chicken skin-side up on top of the rice. Top each chicken with a thyme sprig. Place the pan with the chicken and rice into the oven for 20 to 25 minutes. Discard the bay leaf and thyme sprigs and serve the rice with the chicken.
Recipe Notes- Brown rice can be used in this Jerk Chicken Skillet Dinner instead of the white rice. If you are wanting to have a larger portion of rice to serve along with the chicken, double all of the ingredients in this recipe, except the chicken. Coleslaw or any other creamy vegetable salad can also be served on the side.
Have you ever eaten Jerk chicken? Did you like it or did you find it too spicy for you?