Jambalaya Rice with Jamaican Jerk Chicken

This Jambalaya Rice with Jerk Chicken recipe gives you the best of both worlds. The bold, smoky taste of Jamaican jerk harmoniously pairs with the rich, hearty flavors of Cajun cuisine for an out-of-this-world fusion. Using an authentic blend of spices and fresh ingredients, you can bring the lively streets of Kingston and the soulful vibes of New Orleans right to your dinner table.

Spice up your midweek dinner menu with this easy recipe that the whole family will love!

Ingredients:

For the Jerk Chicken:

4 bone-in, skin-on chicken thighs or breasts
2 tablespoons Jamaican jerk seasoning (homemade or store-bought)
2 tablespoons olive oil
Salt and black pepper, to taste

Homemade jerk seasoning mix

• 2 Scotch bonnet (or habanero) peppers, chopped. Remove the seeds for less spice. 
• 4 green onions (scallions)
• 4 cloves garlic
• 1 large onion, roughly chopped
• 1 tablespoon fresh or dried thyme 
• 1 tablespoon ground allspice (pimento)
• 2 teaspoons brown sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• ½ teaspoon red chili flakes
• ½ teaspoon ground cinnamon
• ½ teaspoon ground clove
• ½ teaspoon ground nutmeg
• Juice of 1 lime or lemon

For the Jambalaya Rice

1 cup long-grain white rice
1 cup diced andouille sausage
1 cup diced bell peppers (red, green, and yellow)
1 cup diced onion
1 cup diced celery
1 cup diced tomatoes
2 cloves garlic, minced
2 cups chicken broth
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
Salt and black pepper, to taste
Chopped fresh parsley for garnish

Instructions:

1. Rub the chicken pieces with Jamaican jerk seasoning, salt, and black pepper. Allow the meat to marinate for at least 2 hours.
2. In a skillet or grill pan, heat olive oil over medium-high heat.
3. Grill the chicken pieces until they are cooked through and have a nice char on the skin, about 5-6 minutes per side.
4. Remove the chicken from the heat and let it rest for a few minutes before slicing.

For the Jambalaya Rice:

1. In a large skillet or Dutch oven, heat some olive oil over medium heat.
2. Add the diced andouille sausage and cook until it starts to brown and render its fat.
3. Stir in the diced onions, celery, bell peppers, and garlic. Sauté until the vegetables are tender, about 5 minutes.
4. Add the diced tomatoes, Cajun seasoning, dried thyme, salt, and black pepper. Stir well.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Add the rice and stir to combine. Cover and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Serve the Jambalaya Rice hot, topped with sliced jerk chicken and a garnish of chopped fresh parsley.