Jamaican Beans and Rice

Recipe by Alyss05
READY IN: 1hr 15mins




  • Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
  • Salt and pepper the chicken thighs and place them in the pan, skin side down.
  • Brown both sides of the chicken thighs and then remove from the pan and keep warm.
  • Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
  • Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
  • Add rice and stir to coat the rice with the oil and seasonings.
  • Add the liquid to the pan and raise heat to high.
  • Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
  • When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
  • Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
  • Remove chicken from the rice and remove skin and bones.
  • Shred meat and return to the rice.
  • Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
  • Serve with pineapple or mango chutney and a big green salad!