Slow-Braised Caribbean Jerk Chicken Skillet
A comforting skillet supper featuring tender chicken slow-braised with traditional Caribbean jerk spices, fresh seasonal vegetables, and served with steamed rice. This recipe highlights the vibrant flavors of Caribbean cuisine while embracing familiar cooking methods for weeknight ease.
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Overview
This Slow-Braised Caribbean Jerk Chicken Skillet is a hearty, flavorful one-pan meal perfect for weeknight dinners. The chicken is marinated and braised slowly in traditional Caribbean jerk spices, infusing the dish with a warm, aromatic depth. Seasonal vegetables add freshness and color, while a side of steamed rice rounds out the meal with a neutral base to balance the bold flavors.
Why you’ll love it
- Rich Caribbean flavors: Jerk spices bring a fragrant, spicy complexity.
- One skillet ease: Minimal cleanup with tasty, layered cooking in one pan.
- Slow braising: Results in ultra-tender, juicy chicken meat.
- Nutritious and balanced: Plenty of veggies paired with lean protein and rice.
Ingredient notes
- Chicken thighs: Skin-on, bone-in thighs give the best flavor and tenderness for braising.
- Jerk spice mix: Typically includes allspice, thyme, cinnamon, nutmeg, scotch bonnet chili (or substitute), and garlic powder.
- Seasonal vegetables: Bell peppers, carrots, and snap peas work well, but feel free to use what’s fresh and available.
- Rice: Long grain white rice or basmati produce a fluffy, light steamed side.
Serving & storage
- Serve hot, garnished with fresh cilantro or scallions if desired.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat to maintain moisture.
- This dish can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
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Chef tips
- For more heat, add finely chopped fresh scotch bonnet or habanero chili to the vegetables when sautéing.
- Bone-in chicken thighs provide more flavor and juiciness compared to boneless cuts.
- Make sure to keep the heat low during braising to avoid toughening the chicken.
- If you don't have a heavy lid, cover the skillet tightly with foil to trap steam during braising.
Ingredients
- 8skin-on, bone-in chicken thighs (about 1.2 kg / 2.6 lbs)
- 2 tbspCaribbean jerk seasoning
- 1 tbspolive oil
- 1 mediumonion, sliced
- 2 clovesgarlic, minced
- 1 red bell pepper, sliced (about 150 g)red bell pepper, sliced (about 150 g)
- 2 mediumcarrots, peeled and sliced
- 100 gsnap peas (optional)
- 200 mlchicken broth, low sodium
- 1 tbsptomato paste
- 1 tspbrown sugar
- Salt and freshly ground black pepperto taste
- 200 g (1 cup)long grain white rice
- 480 ml (2 cups)water for steaming rice
- Fresh cilantro or scallionsfor garnish (optional)
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Equipment
- large heavy skillet or cast iron pan with lid
- small saucepan with lid (for steaming rice)
- knife
- cutting board
- measuring spoons and cups
Nutrition per serving
- Calories520
- Protein38 g
- Carbs45 g
- Fat15 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season evenly with the Caribbean jerk seasoning, salt, and pepper.Step 2
Heat the olive oil in a large heavy skillet or cast iron pan over medium-high heat. Add the chicken thighs skin side down and sear until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes. Remove chicken from the skillet and set aside.Step 3
Reduce heat to medium. Add sliced onions and garlic to the skillet and sauté until softened, about 4 minutes.Step 4
Add the bell pepper, carrots, snap peas (if using), tomato paste, brown sugar, and chicken broth to the skillet. Stir to combine, scraping up any browned bits from the bottom.Step 5
Return the chicken thighs to the skillet, skin side up. Reduce heat to low, cover with the lid, and let the chicken simmer gently for 40 minutes, or until fully cooked and tender. The internal temperature should register 75°C (165°F) for safety.Step 6
While the chicken is braising, rinse the rice under cold water until the water runs clear. Place the rinsed rice and 480 ml (2 cups) water in a small saucepan over high heat and bring to a boil.Step 7
Once boiling, reduce the heat to low and cover the saucepan. Simmer gently for 15 minutes, or until rice is tender and water is absorbed. Remove from heat and let it steam covered for 5 more minutes.Step 8
Fluff the rice with a fork. Season the braised chicken and vegetables with additional salt and pepper to taste.Step 9
Serve the jerk chicken and vegetables hot over steamed rice, garnished with fresh cilantro or scallions if desired.
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