Jamaican-Style Baked Curry Chicken and Rice

Course: Main Course, Main Dish

Cuisine: Caribbean, Fusion

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 921kcal

Author: Jazzmine Woodard

Easy chicken and rice oven-braised in a flavorful coconut curry broth

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Equipment

Ingredients

1 large carrot
1 bell pepper
½ onion
8 cloves garlic
2 pounds bone-in chicken thighs, legs, etc.
salt to taste
black pepper to taste
4 tablespoons hot curry powder divided
2 tablespoons avocado oil or cooking oil of your choice
1 ½ teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon ground thyme
½ teaspoon allspice
4 Maggi cubes crushed into powder
13.5 ounces full fat coconut milk
1 cup chicken broth or stock, or water
1 cup rice
1 scotch bonnet pepper or habañero pepper
1-2 bay leaves

Instructions

Prep the Ingredients: Preheat oven to 375 degrees Fahrenheit. Dice the carrot, bell pepper, and onion into half-inch pieces, and crush or mince the garlic.
1 large carrot, 1 bell pepper, ½ onion, 8 cloves garlic
Season chicken with salt and pepper, plus one tablespoon of curry powder, getting seasoning under skin.
2 pounds bone-in chicken, salt, black pepper, 1 tablespoons hot curry powder
Sear the Chicken: Heat one tablespoon of oil in Dutch oven over medium-high flame, then add chicken skin side down until browned and easily releases from pan (about 5-6 minutes), then flip and cook for another four minutes. Remove from pan.
1 tablespoons avocado oil
Build the Flavor: Reduce heat to medium, then add remaining oil, followed by remaining spices, Maggi cube powder, and prepared vegetables. Cook until vegetables are fragrant and start to become tender (about five minutes). Remove from heat.
3 tablespoons hot curry powder, 1 tablespoons avocado oil, 1 ½ teaspoon ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon ground thyme, ½ teaspoon allspice, 4 Maggi cubes
Stir in the coconut milk, chicken broth, and rice, scraping the bottom of the pot to release any flavorful browned bits, then place chicken back into the pot, pressing it down into the liquid to partially submerge it, along with Scotch bonnet pepper and bay leaf.
13.5 ounces full fat coconut milk, 1 cup chicken broth, 1 cup rice, 1 scotch bonnet pepper, 1-2 bay leaves
Bake and Finish: Cover pot and transfer to oven to bake for about 30 minutes or until chicken is cooked through and rice is tender. Chicken should reach 165 degrees Fahrenheit.

Notes

Modifications

I've made this recipe with either habañero or Scotch bonnet pepper, depending on what's available, and it comes out great either way. Alternatively, you can omit or reduce the amount of pepper if you like it mild.

Jamaican hot curry powder is my favorite, but I've tested other types, including blends from other islands, and they all work well!

Storage

You can refrigerate the cooked chicken and rice together in the same airtight container. This dish will keep for up to four days when stored properly.

To freeze, allow the dish to come to room temperature, then transfer the chicken and rice to separate airtight, freezer-safe containers. Keeps for up to four months.

Nutrition