1 1/2lbsboneless skinless chickenthighs or breasts
1/2eachgreen, red and yellow bell peppersdiced
1 1/2cupschicken stock
2orangessliced for garnish
chopped cilantroto garnish
In a small bowl, whisk together jerk seasoning ingredients. Place chicken in a Ziploc plastic bag or bowl and add half the spice rub and the orange juice. Massage the chicken, spices and juice inside bag or bowl. Marinate for 30-60 minutes.
Preheat oven to 350°F.
Remove chicken from marinade, and discard marinade. Heat one tablespoon olive oil over medium high heat in a cast iron skillet, or any oven-safe skillet or pan. Place chicken in pan and cook until browned, then flip chicken over and cook until browned. Remove chicken from pan and set aside on plate.
Heat remaining tablespoon of olive oil in same skillet over medium high heat. Add chopped bell peppers and onion. Sauté for a few minutes, then add brown rice and toast for 2 minutes. Add chicken stock and remaining half of jerk seasoning.
Bring to a boil and add the browned chicken thighs. Nestle the chicken on top of rice and press down slightly. Cover with lid or aluminum foil. Bake in preheated oven for 40 minutes.
Caramelize/brown orange slices in a dry saute pan over medium high heat. Set aside.
Remove the lid or foil and continue to cook for 5 minutes. Check to see if all of the liquid has been absorbed. If not, continue to bake for 5 minutes, uncovered. Internal temperature of chicken needs to be 165°F.
Remove pan from the oven, fluff the rice and serve garnished with the caramelized orange slices and chopped cilantro leaves.