Jerk Chicken

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Jerk Chicken Bowl

Yield: 4

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Jerk Chicken Bowl is easy to make, full of flavour, and ready to eat in under 35 minutes.

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Ingredients

Chicken Prep

• 2 lbs Chicken thighs or breast (boneless, skinless)
• 2 tbsp Hogtown Jerk seasoning
• 2 tbsp Neutral oil (for pan)

Instructions

Jamaican Style Rice

1. 4 cups chicken stock (low sodium) or, if you prefer, 4 cups cold water
2. 4 tbsp butter
3. 2 cups long-grain Rice
4. 4 sprigs of fresh thyme or 1/2 tbsp thyme
5. 1 tbsp fresh ginger
6. 2 cloves of garlic
7. 1 whole fresh scotch bonnet pepper (optional)
8. 1 can of kidney beans, rinsed
9. 2 green onions, sliced

1. Prepare the Chicken: - In a bowl, coat the chicken thighs or breasts with Hogtown Jerk seasoning, ensuring they are evenly covered. Let it marinate for at least 10 to 20 minutes.
2. Cook the Chicken: - In a large pan, heat the neutral oil over medium-high heat. - Add the marinated chicken to the pan and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing.
3. Make the Jamaican-Style rice:
4. In a medium pot, add water or chicken broth. Then add the aromatics: thyme, ginger, garlic, scotch bonnet, and butter. Remember to rinse your rice to remove excess starch. Add the strained rice to the hot broth. Let the rice simmer on medium heat for 20 minutes. Stir the rice and add the kidney beans. Once the rice has absorbed the liquid in the pot, add a lid and turn the heat off. After resting for 10 minutes, fluff the rice with a fork. Remove scotch bonnet, thyme, bay leaf, and garlic.

Notes

Serve: - To serve, scoop a generous portion of the Jamaican-style Rice into bowls, top with sliced jerk chicken.