Slow-Braised Caribbean Jerk Chicken with Callaloo
Tender chicken slowly braised in a flavorful Caribbean jerk marinade, served alongside sautéed callaloo greens and coconut rice. This dish highlights traditional Caribbean flavors using the gentle slow braising method to deepen taste and tenderize the poultry.
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Overview
This Slow-Braised Caribbean Jerk Chicken is infused with authentic island spices and cooked gently to perfection, ensuring tender, juicy meat bursting with rich flavors. It's paired with sautéed callaloo—a leafy green popular in the Caribbean—and fragrant coconut rice, creating a balanced and satisfying meal that celebrates Caribbean culinary tradition.
Why you’ll love it
- Slow braising tenderizes the chicken, resulting in melt-in-your-mouth texture.
- Traditional jerk marinade provides a perfect blend of spicy, smoky, and aromatic flavors.
- Callaloo greens add a fresh, earthy contrast complementing the rich chicken.
- Coconut rice adds a creamy, subtly sweet base that ties the dish together.
Ingredient notes
- Chicken: Bone-in, skin-on thighs are ideal for braising to ensure juicy, flavorful results.
- Jerk marinade: Made with Scotch bonnet peppers, allspice, thyme, and other aromatic spices essential to Caribbean cooking.
- Callaloo: If callaloo is not available, substitute with spinach or kale.
- Coconut rice: Jasmine or long-grain rice cooked with coconut milk for richness.
Serving & storage
Serve the chicken hot with a generous helping of callaloo and coconut rice. Garnish with fresh lime wedges for brightness. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently to preserve moisture. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
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Chef tips
- For deeper flavor, marinate the chicken in the jerk seasoning overnight in the refrigerator.
- If you prefer less heat, remove the seeds from the Scotch bonnet pepper or omit it entirely.
- Stir the rice once halfway during cooking if you notice sticking, but avoid lifting the lid too frequently to keep steam trapped.
- Make sure the chicken simmers gently; a vigorous boil can toughen the meat.
- Use a heavy-bottomed pot or Dutch oven to evenly distribute heat during braising.
Ingredients
- 8 bone-in, skin-on chicken thighschicken thighs
- 3 tbsp Caribbean jerk seasoningjerk seasoning (homemade or store-bought)
- 2 tbsp vegetable oilvegetable oil
- 1 large onion, finely choppedonion
- 4 cloves garlic, mincedgarlic
- 1 Scotch bonnet pepper, deseeded and finely chopped (optional for less heat)Scotch bonnet pepper
- 1 tbsp fresh thyme leavesthyme
- 400 ml (14 fl oz) coconut milkcoconut milk
- 200 ml (7 fl oz) chicken stockchicken stock
- Salt and freshly ground black pepper, to tasteseasoning
- 300 g (1.5 cups) long-grain jasmine ricejasmine rice
- 400 ml (14 fl oz) coconut milk (for rice)coconut milk for rice
- 200 ml (7 fl oz) water (for rice)water for rice
- 300 g callaloo leaves (or spinach/kale), washed and roughly choppedcallaloo leaves
- 2 tbsp olive oilolive oil
- 1 small onion, slicedsmall onion for callaloo
- 2 cloves garlic, slicedgarlic for callaloo
- Lime wedges, for servinglime wedges
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Equipment
- large heavy-bottomed pot with lid or Dutch oven
- large saucepan with lid
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
- fine sieve (optional)
Nutrition per serving
- Calories650
- Protein42 g
- Carbs55 g
- Fat25 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels. Rub them evenly with the Caribbean jerk seasoning, making sure to get under the skin where possible. Let the chicken marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and brown for 4-5 minutes until golden. Flip and brown the other side for 3-4 minutes. Remove the chicken and set aside.Step 3
In the same pot, add the chopped onion, garlic, Scotch bonnet pepper, and thyme. Sauté for 4-5 minutes until the onion is translucent and fragrant.Step 4
Return the browned chicken to the pot. Pour in the coconut milk and chicken stock. Season with salt and pepper to taste. Bring to a gentle simmer, then reduce the heat to low and cover the pot with a lid.Step 5
Allow the chicken to slowly braise gently at low simmer for 1 hour 45 minutes, turning the thighs halfway through cooking for even tenderness.Step 6
While the chicken is braising, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 400 ml of coconut milk and 200 ml water in a saucepan. Add a pinch of salt and bring to a boil over medium heat.Step 7
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it rest, covered, for 10 minutes.Step 8
While the rice rests, prepare the sautéed callaloo. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onion and garlic and sauté for 3-4 minutes until softened.Step 9
Add the callaloo leaves (or spinach/kale) to the skillet and cook while stirring for 5-6 minutes until the greens are wilted and tender. Season with salt and pepper to taste.Step 10
Check the chicken for tenderness; it should fall off the bone easily. Adjust seasoning of the sauce if needed. Serve the slow-braised jerk chicken with sautéed callaloo and coconut rice, garnished with lime wedges.
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