Servings
4
Prep Time
20 minutes
Cook Time
3 hours
Ingredients
1 1/2 lb. boneless skinless chicken thighs
1/2 c. chicken stock
1 c. jerk marinade
1/4 c. honey
2 c. chicken stock
1/2 c. water
1 bay leaf
2 c. uncooked yellow rice
1 tbsp. vegaetable oil
Jerk chicken, slow cooked
1 medium onion, chopped
1 celery stalk, chopped
1/2 green bell pepper, seeded and chopped
2 cloves garlic, minced
1/4 tbsp. dried thyme
Honey for granish
For Chicken
For Rice
Directions
Add chicken thighs, chicken stock, jerk marinade, and honey to a crock pot. Cook on low for 3 hours or until the chicken is tender. If you do not have time to spare, feel free to mix ¼ cup chicken stock, jerk marinade, and honey in a small bowl and pour over chicken thighs. Bake in a 13” baking dish for 35 minutes at 425 degrees.
For rice, set aside ½ cup of the chicken stock and pour remaining chicken broth in a medium saucepan. Add ½ cup water, thyme, and bay leaf. Bring to a boil. Add rice, cover and cook for 20 minutes.
Once cooked, add onion, celery, garlic and green pepper.
Add reserved chicken stock and let simmer for 5 minutes.
Remove bay leaf from rice and add sliced jerked chicken. Mix thoroughly.
Drizzle with honey and serve immediately.