Best 4 Jamaican Spiked Chicken And Rice Recipes

Are you looking for a flavorful and vibrant dish to tantalize your taste buds? Look no further than Jamaican spiked chicken and rice, a delectable combination of aromatic Jamaican spices, succulent chicken, and fluffy rice. Inspired by the vibrant culinary traditions of the Caribbean, this dish promises an explosion of flavors that will transport you to a tropical paradise with every bite. Get ready to embark on a culinary journey as we guide you through the steps of creating this tantalizing dish, offering tips and tricks to ensure that your Jamaican spiked chicken and rice turns out perfect every time.

Let's cook with our recipes!

JAMAICAN SPIKED CHICKEN AND RICE

Jamaican Spiked Chicken and Rice image

Rum-spiked chicken in tasty sauce atop a bed of rice. Topped with banana slices. This is my favorite dish to prepare because you get to set the chicken on fire.

Provided by IIJUAN12

Categories World Cuisine Recipes Latin American Caribbean

Time 45m

Yield 3

Number Of Ingredients 12

Ingredients

½ cup uncooked long-grain white rice
1 cup water
3 tablespoons vegetable oil
¼ cup butter
3 skinless, boneless chicken breast halves
3 fluid ounces dark rum
1 (6 ounce) can broiled-in-butter-style sliced mushrooms
2 ½ tablespoons chicken bouillon granules
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 (14 ounce) can coconut milk
1 small banana, sliced

Steps:

In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

Nutrition Facts : Calories 915.5 calories, Carbohydrate 42.9 g, Cholesterol 113.3 mg, Fat 61.9 g, Fiber 3.7 g, Protein 34.8 g, SaturatedFat 37.9 g, Sodium 1322.2 mg, Sugar 6 g

SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE

Sunny's Grilled Sweet and Spicy Chicken Thighs and Rice image

Provided by Sunny Anderson

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

8 skinless boneless chicken thighs
Kosher salt and freshly ground black pepper
1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
2 cups raw white rice
3 1/2 cups chicken stock
1/2 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
1/4 teaspoon crushed red pepper flakes
1 clove garlic, grated on a rasp
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
Four 1/2-inch-thick red onion slices, rings intact
1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce

Steps:

For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.

JAMAICAN SPIKED CHICKEN AND RICE

Jamaican Spiked Chicken and Rice image

Rum-spiked chicken in tasty sauce atop a bed of rice. Topped with banana slices. This is my favorite dish to prepare because you get to set the chicken on fire.

Provided by IIJUAN12

Categories Caribbean Recipes

Time 45m

Yield 3

Number Of Ingredients 12

Ingredients

½ cup uncooked long-grain white rice
1 cup water
3 tablespoons vegetable oil
¼ cup butter
3 skinless, boneless chicken breast halves
3 fluid ounces dark rum
1 (6 ounce) can broiled-in-butter-style sliced mushrooms
2 ½ tablespoons chicken bouillon granules
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 (14 ounce) can coconut milk
1 small banana, sliced

Steps:

In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

Nutrition Facts : Calories 915.5 calories, Carbohydrate 42.9 g, Cholesterol 113.3 mg, Fat 61.9 g, Fiber 3.7 g, Protein 34.8 g, SaturatedFat 37.9 g, Sodium 1322.2 mg, Sugar 6 g

JAMAICAN JERK CHICKEN WITH PINEAPPLE SALSA

Jamaican Jerk Chicken With Pineapple Salsa image

Make and share this Jamaican Jerk Chicken With Pineapple Salsa recipe from Food.com.

Provided by English_Rose

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken breasts
1 tablespoon olive oil
1/2 lemon, juice of
4 teaspoons caribbean jerk seasoning
2 tablespoons light soy sauce
1 tablespoon honey
pineapple chunk, diced
1/2 red pepper, diced
1/2 red onion, finely diced
1/2 lemon, juice of
1 teaspoon cilantro, chopped
1 teaspoon olive oil
salt and black pepper

Steps:

Pre-heat the oven to 425°F
Score the flesh of the chicken and place in a shallow dish.
Mix together the remaining ingredients and pour over the chicken.
Cover and refrigerate. Leave to marinade for at least 30 minutes.
Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.
Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.
Serve the chicken with the salsa and rice.

Nutrition Facts : Calories 323.1, Fat 18, SaturatedFat 4.5, Cholesterol 92.8, Sodium 595.3, Carbohydrate 8.1, Fiber 0.6, Sugar 6, Protein 31.5

Tips:

To achieve the best flavor, use a high-quality Jamaican jerk seasoning. You can make your own or purchase it from a reputable brand.
If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid.
Be sure to brown the chicken well before adding the rice. This will help to develop the flavor of the dish.
If you want a spicier dish, add more Scotch bonnet pepper or cayenne pepper.
Serve the chicken and rice with your favorite Jamaican sides, such as steamed cabbage, fried plantains, or callaloo.

Conclusion:

This Jamaican Spiked Chicken and Rice is a flavorful and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy, the rice is fluffy and flavorful, and the sauce is rich and flavorful. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit.