Jamaican Jerk Chicken with Coconut Rice and Braised Cabbage

Juicy, spiced chicken thighs seared and simmered in aromatic island seasonings, served alongside rich coconut jasmine rice and tender spiced cabbage.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 6
• Cuisine: Jamaican
• Difficulty: Easy
• Cost: $3.45/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• comfort food
• one-pot
• spicy
• savory
• rich
• smoky

Ingredients

• 2.5 pound chicken thigh (boneless, skinless, trimmed and cut into bite-sized pieces)
• 2 tablespoon olive oil (divided)
• 1 tablespoon tamari (gluten-free)
• 1 tablespoon ground allspice
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon cayenne pepper
• 1.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (ground)
• 2 cup jasmine rice (uncooked)
• 1 can canned coconut milk (unsweetened)
• 1.75 cup water
• 1 head green cabbage (cored and sliced thin)
• 1 red bell pepper (medium, sliced thin)
• 4 clove garlic (minced)

Instructions

1. In a medium saucepan, combine the uncooked jasmine rice, canned coconut milk, water, and 1/2 teaspoon of the salt. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly with a lid, and simmer for 18 minutes until the liquid is absorbed. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
2. In a large mixing bowl, toss the chicken thigh pieces with the gluten-free tamari, ground allspice, dried thyme, garlic powder, onion powder, cayenne pepper, black pepper, and 1/2 teaspoon of the salt until evenly coated.
3. Heat 1 tablespoon of the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and sear without moving for 4 minutes until deeply browned. Flip and sauté for another 6 to 8 minutes, cooking until the internal temperature reaches at least 165°F. Transfer cooked chicken to a plate and set aside.
4. In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the sliced green cabbage, sliced red bell pepper, minced garlic, and remaining 1/2 teaspoon of salt. Sauté for 6 to 8 minutes until the cabbage is tender-crisp and slightly caramelized around the edges.
5. Divide the fluffy coconut rice among plates or meal prep containers, top with the jerk chicken thighs, and serve alongside generous portions of the braised cabbage and peppers.

Notes

Reheats cleanly in the microwave for 2 minutes. Chicken and cabbage juices keep the coconut rice moist during storage.

Nutrition (per serving)

• Calories: 665
• Protein: 45.7 g
• Carbohydrates: 68.3 g
• Fat: 27.6 g
• Fiber: 5.7 g
• Sodium: 965 mg
• Saturated Fat: 13.8 g
• Sugar: 9.3 g
• Cholesterol: 160 mg