Caribbean Jerk Chicken Rice Bowls
These Caribbean Jerk Chicken Rice Bowls are bursting with bold flavors and vibrant ingredients. Juicy jerk chicken, fluffy jasmine rice, and fresh toppings make for an irresistible meal!
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken thighs tender and perfect for soaking up the jerk seasoning
- 2 tablespoons jerk seasoning choose a quality blend or make your own for that authentic Caribbean kick
- 1 tablespoon olive oil for cooking the chicken to a golden brown
- 1 cup jasmine rice aromatic and fluffy, ideal for rice bowls
- 2 cups chicken broth enriches the rice with savory depth
- 1 can black beans rinsed and drained, adds protein and texture
- 1 cup corn frozen or fresh, sweet and vibrant
- 1 red bell pepper diced, for crunch and color
- 1 avocado sliced, creamy and cooling against the spices
- 1 lime cut into wedges, for a zesty finish
- fresh cilantro for garnish, adds a burst of herbal freshness
Instructions
Marinate the Chicken Thighs
- Start by coating your 4 boneless, skinless chicken thighs evenly with 2 tablespoons of jerk seasoning. Make sure every inch is covered with the aromatic spices. Let the chicken sit for at least 15 minutes to soak in the flavors. If you have more time, marinate it in the fridge for up to 2 hours for an even deeper taste.
Cook the Jasmine Rice
- While the chicken marinates, rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed jasmine rice, stir once, cover with a lid, and reduce the heat to low. Let it simmer gently for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Sear the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the marinated chicken thighs. Cook for about 5-6 minutes on each side until the chicken is cooked through and has a beautiful charred crust. Remove from the skillet and let rest for a few minutes before slicing.
Prepare the Veggie Mix
- In a mixing bowl, combine the rinsed and drained black beans with 1 cup of corn (fresh or thawed if frozen) and the diced red bell pepper. Toss gently to mix all the ingredients together evenly.
Assemble the Bowls
- Divide the fluffy jasmine rice among four bowls. Top each bowl with slices of the jerk chicken thighs, a generous scoop of the black bean and corn mixture, and slices of creamy avocado. Garnish with fresh cilantro leaves and add lime wedges on the side for squeezing over just before eating.
Equipment
- Large Skillet
- Cast iron pan
- Medium saucepan with lid
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula
- Tongs
- Serving bowls
Notes
- Pat the chicken dry before applying the jerk seasoning to help it stick better and create a crispier crust.
- Let the rice rest covered after cooking; this step ensures it’s fluffy and not mushy.
- Store avocado slices separately to prevent browning, adding fresh just before serving.
- Marinate chicken for up to 2 hours for deeper flavor or as little as 15 minutes for quicker prep.
- Substitute chicken thighs with chicken breasts or tofu for a different protein option.