Caribbean Jerk Chicken and Rice Pilaf

Instructions

1. 1

   Pat the chicken thighs dry and cut them into bite-sized pieces. In a large bowl, toss the chicken with the jerk seasoning until evenly coated.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, turning to brown on all sides. Remove the chicken from the pan and set aside.

3. 3

   In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

4. 4

   Stir in the sliced mushrooms and diced red bell pepper. Cook for 3-4 minutes until the vegetables are slightly tender.

5. 5

   Add the rice to the pan and stir to coat the grains with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.

6. 6

   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

7. 7

   Return the browned chicken to the pan, nestling it into the rice. Cover and continue to cook for another 10-12 minutes, or until the rice is tender and the chicken is cooked through.

8. 8

   Remove from heat and gently stir in the chopped pineapple and cilantro. Let the dish rest, covered, for 5 minutes to allow the flavors to meld.

9. 9

   Fluff the rice with a fork and serve hot, garnished with extra cilantro if desired.