Go Back
+ servings
One Pan Jerk Chicken and Rice with Oranges. www.keviniscooking.com
Print Recipe
5 from 6 votes

One Pan Jerk Chicken and Rice with Oranges

This One Pan Jerk Chicken and Rice with Oranges starts with a spicy concoction of herbs and spices like thyme, nutmeg, allspice and cinnamon with fresh OJ.. Prep time includes 30 minutes for marinating chicken.
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Dinner, Main
Cuisine: Jamaican
Keyword: jerk chicken recipe, one pan chicken, orange chicken
Servings: 4 servings
Calories: 543kcal

Ingredients

  • 1 lb chicken thighs
  • 2 tablespoons olive oil , separated
  • 1/2 each green , red and yellow bell peppers, diced
  • 1 onion , diced
  • 1 cup brown rice
  • 1 cup chicken stock
  • 2 oranges , slices
  • cilantro to garnish
  • Jerk seasoning:
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp allspice
  • 1/2 tsp onion powder
  • 1/2 tsp ground thyme
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne
  • 1/4 cup orange juice

Instructions

  • In a small bowl, whisk together the spices and rub jerk seasoning mixture over chicken. Place in a Ziploc plastic bag or bowl and add the orange juice. Massage the chicken, spices and juice inside bag or bowl. Marinate at least 30 minutes.
  • Preheat oven to 350°F. Dice bell peppers and onion, set aside.
  • Remove chicken from marinade, reserve marinade. Heat olive oil over medium high heat in a cast iron skillet or one that can go into the oven. Place the chicken skin side down and cook until browned on both sides. Remove the chicken and set aside.
  • To the reserve marinade add enough chicken stock to make 1 1/2 cups total.
  • Heat another tablespoon of olive oil in the skillet and over medium high heat and add the bell peppers and onion. Sauté for a few minutes then add the brown rice and toast for 2 minutes. Add reserved marinade chicken stock liquid mixture.
  • Bring to a boil and add the browned chicken thighs. Nestle the chicken on top and press down slightly. Add orange slices and cover with lid or aluminum foil. Bake in the oven for 30 minutes. Remove the lid and continue to cook for 5 minutes to caramelize the oranges. Check to see if all of the liquid has been absorbed. If not, continue to bake for 5 minutes, uncovered.
  • Remove from the oven and serve garnished with the caramelized orange slices if desired.

Nutrition

Calories: 543kcal | Carbohydrates: 50g | Protein: 23g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 674mg | Potassium: 590mg | Fiber: 4g | Sugar: 9g | Vitamin A: 780IU | Vitamin C: 63.6mg | Calcium: 64mg | Iron: 2mg