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Jerk Chicken Bowls

Jerk Chicken Bowls

  • Author: María
  • Total Time: 50 minutes
  • Yield: 8 1x




  • 1 lb boneless skinless chicken breasts, cut into 1” pieces
  • 1 C jerk marinade
  • 2 medium bell peppers, cut into 1/2” pieces
  • 2 tbsp minced shallot
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter, as needed
  • 2 tsp poultry seasoning
  • 1/4 tsp kosher salt, to taste

Rice + Peas:

  • 2 C long-grain rice, rinsed until the water runs clear and drained
  • 1 (15.5oz) can dark red kidney beans, drained and rinsed
  • 1 (13.5 oz) can unsweetened coconut milk
  • 1 1/2 C water
  • 1 green onion
  • 1 garlic clove, minced
  • 3 sprigs fresh thyme
  • 1 tbsp butter
  • 1/2 tbsp chicken bouillon powder
  • 1 tsp onion powder
  • 1/2 tsp habanero powder (optional)
  • 1/4 tsp kosher salt, to taste


  1. If you have the time and inclination, prepare the chicken a few hours in advance, up to overnight. Add the chicken to a medium-sized bowl and sprinkle over the poultry seasoning. Stir in the marinade (you might not use all of it), making sure all of the chicken pieces are evenly coated. Cover and set aside until ready to cook.
  2. Place a medium saucepan over medium-high heat. Melt the butter, then stir in the garlic. Sauté until fragrant. Add the rice, coconut milk, water, chicken bouillon, onion powder, habanero powder, and salt. Stir to combine, then drop in the thyme and green onion.
  3. At this point, place a large skillet over medium-high heat and add the butter.
  4. Once the rice is boiling, stir and cover with a tight-fitting lid. Reduce the heat to low and simmer for about 25 minutes until the liquid has been absorbed.
  5. Add your marinated chicken to the prepared skillet. Don’t crowd the pan, go in batches if needed. Sear undisturbed for 5-7 minutes, then flip and continue cooking until cooked thru about 2-3 minutes more. Remove and continue until all the chicken is cooked.
  6. Add the remaining butter to the skillet and let it melt, then stir in the minced shallot. Cook for 1 minute, then add the bell peppers. Sprinkle over with a pinch of kosher salt and sauté for 2-3 minutes, then add the chicken back to the pan. Stir together and cook until the peppers have softened slightly, or to your desired texture.
  7. Cover with a lid and keep warm on low until the rice is finished. When the rice is done, remove it from heat and let it rest for 5 minutes.
  8. Fluff the rice with a fork and add it to a pasta bowl. Top with the chicken and pepper mixture. Dassit.
  • Prep Time: 15
  • Cook Time: 35
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