I Can EAT This Everyday!

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into 4‑6 large pieces)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 tbsp Wet Jamaican Jerk Seasoning (store‑bought or homemade (see video description))
• 1 tsp Salt (or to taste)
• ½ tsp Black Pepper (freshly ground)
• ½ medium Red Onion (peeled and diced)
• 1 medium Red Bell Pepper (seeded and sliced)
• 4 stalks Green Onions (chopped; reserve some for garnish)
• 2 cloves Garlic (minced)
• 1 cup Red Kidney Beans (drained and rinsed (canned))
• 1 cup Long Grain White Rice (uncooked)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Unsweetened Coconut Milk (full‑fat for creaminess)
• 2 tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Make Wet Jerk Marinade

   In a mixing bowl combine the wet Jamaican jerk seasoning, 1 tsp salt, and ½ tsp black pepper. Add the chicken thigh pieces and toss until every piece is evenly coated.

   Time: PT5M

2. Marinate

   Cover the bowl and let the chicken rest at room temperature for about 30 minutes so the flavors penetrate.

   Time: PT30M

3. Sear Chicken

   Heat the skillet over medium heat and add 2 tbsp olive oil. When the oil shimmers, add the chicken pieces one at a time, leaving space between them. Sear each side for about 2 minutes until golden brown. Transfer seared pieces to a plate.

   Time: PT8M

4. Wipe Pan and Sauté Vegetables

   Wipe out excess fat with a paper towel, add a splash more oil if needed, then add the diced red onion, sliced red bell pepper, and chopped green onions. Cook, stirring occasionally, for about 3 minutes until softened.

   Time: PT3M

5. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

6. Toast Rice and Beans

   Add the uncooked rice, drained kidney beans, a pinch of salt and pepper, and stir for 2 minutes to lightly toast the rice grains.

   Time: PT2M

7. Add Liquids

   Pour in the chicken broth and unsweetened coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

   Time: PT2M

8. Return Chicken and Season

   Nestle the seared chicken pieces back into the pan on top of the rice mixture. Sprinkle an additional teaspoon of dry Jamaican jerk seasoning over the top for extra heat.

   Time: PT2M

9. Bake

   Cover the skillet with its lid (or foil) and place it in a pre‑heated oven at 350°F. Bake for 25‑25 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.

   Time: PT25M

   Temperature: 350°F

10. Garnish and Serve

    Remove the skillet from the oven, uncover, and sprinkle the remaining chopped green onions and fresh cilantro over the top. Serve hot directly from the pan.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

6 g