Delicious Jamaican Spiced Chicken and Rice

This Jamaican Spiked Chicken and Rice recipe is a flavorful and aromatic dish that combines tender chicken pieces with spicy Jamaican seasonings and fragrant rice. The chicken is marinated in a blend of spices, including jerk seasoning, allspice, and thyme, before being grilled to perfection. The rice is cooked in coconut milk and flavored with red bell peppers, onions, garlic, and scallions. This vibrant and mouthwatering dish is perfect for a Caribbean-inspired dinner.

Ingredients

• 4 chicken breasts
• 2 tablespoons jerk seasoning
• 1 teaspoon allspice
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup jasmine rice
• 1 1/2 cups coconut milk
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 scallions, sliced
• 1 tablespoon fresh cilantro, chopped

Directions

1. In a bowl, combine the jerk seasoning, allspice, thyme, salt, and pepper. Rub the spice mixture all over the chicken breasts and let them marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat. Drizzle the chicken breasts with olive oil and grill them for about 6-8 minutes per side, or until they are cooked through. Remove the chicken from the grill and let it rest for a few minutes before slicing.
3. While the chicken is grilling, cook the jasmine rice according to the package instructions, but substitute water with coconut milk for added flavor.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper, onion, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
5. Add the cooked jasmine rice to the skillet and stir to combine with the vegetables. Cook for an additional 2 minutes to allow the flavors to meld together.
6. Remove the skillet from the heat and garnish the rice with sliced scallions and chopped cilantro.
7. Serve the grilled chicken breasts over a bed of the coconut rice and enjoy!

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