¼ cup canola oil
2-garlic clove, minced
½ medium onion, diced
1½ -2 teaspoons creole spice(adjust to taste with salt)
2 small bay leaves
2 cups uncooked long grain rice
1 sprig fresh thyme or 1 teaspoon dried thyme
13.5 oz. can (1¾ cups) coconut milk
15.5 oz. can red kidney beans, rinsed and drained
1 teaspoon white ground white pepper
Salt and fresh ground pepper, to taste
2½ cups chicken broth or water
1-teaspoon chicken bouillon (optional)
1 whole scotch bonnet pepper (optional)
1 teaspoons paprika (optional)
2½ -3-pound chicken thighs (about 5-6)
1½ -teaspoon salt
½-teaspoon chicken bouillon powder (optional)
2 Tablespoons Jerk Seas
1-Jerk Chicken Thighs
2-Wash chicken thighs, for faster cooking, make a ½ ” split into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1½ teaspoons)
3-Rub both sides with a generous amount of the spice blend. Or your favorite spice mix
4-Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
5-Preheat Oven to 350 degrees F
6-Meanwhile place rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
7-Wipe pan with paper towel or napkin to remove any burns from pan.
8-Add about 2 Tablespoons oil, followed by onions, thyme, garlic and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
9-And all the remaining ingredients, Chicken stock, Coconut milk, paprika, white pepper, salt, nd bouillon. Add chicken, bring to a boil.
10-Place in the oven and cook for about 30- 35 minutes or until chicken is fully cooked.
11-Remove let it cool and serve.