Family Friendly Jerk Chicken with Green Rice & Beans Recipe

Directions

Using ¼ cup of the broth, mix with the jerk seasoning to make a marinade. Coat the chicken well and let stand 30 min or refrigerate overnight for best flavour.
Remove chicken from marinade and reserve. Place chicken on rack in air fryer, set temperature to 375°F and cook for 25-30 min or until internal temperature reaches 165°F.
Heat a medium size pot over medium-high, sauté onions in oil for 3 minutes, then add the garlic, sauté for 1 minute. Add the rice and toast, stirring constantly for 2 minutes.
Pour in reserved marinade, scrape up any brown bits on the bottom of the pan. Add the remaining broth, coconut milk, kidney beans, and bay leaf, stir well, bring to a boil, stirring occasionally so the rice doesn’t stick to the bottom of the pot, reduce heat to low and simmer covered until rice is cooked, about 13 minutes. Stir in spinach in the last two minutes of cooking. Remove bay leaf before serving. Enjoy!

You can make your own Jerk seasoning with pantry staples you likely have! Combine one tablespoon each of cinnamon, nutmeg, brown sugar, garlic powder, and onion powder, then add one teaspoon each of allspice, thyme, salt and pepper, and a pinch of cayenne pepper, ground cloves and cumin. Save in an airtight jar. If you don’t have all these don’t fret, make do with what you have, it’ll still be great!
No Air-Fryer, no worries, you can easily bake the chicken thighs in the oven, set your temperature to 400°F and roast until cooked through and internal temperature reaches 165°F, about 30 minutes.

I would make this again

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