How To Make Jerk chicken and Rice In The Air Fryer
This one-dish Air Fryer Jerk Chicken and Rice recipe delivers juicy chicken, seasoned rice, peppers, and onions in every bite. Easy, flavorful, and family friendly.
Yield: 6 servings
Equipment
Materials
- 4-6 chicken thighs; boneless
- 2 cups Jasmine rice; washed until the water becomes clear
- 3 cups water
- ½ bell pepper; diced or roughly chopped
- 4 tbsp. store bought jerk seasoning; divided
- ¼ cup diced onions
- 6 tbsp. neutral oil
- 1 green onion; chopped
- 2 tbsp. fresh chopped parsley
- 1 tbsp. Worcestershire sauce
- 2 tbsp. tomato paste
Instructions
- Rinse the jasmine rice under cold water several times, stirring the rice with your hands, until the water runs clear. Drain well and set aside.In a large bowl, season the chicken thighs with 2 tablespoons of jerk seasoning, 5 tablespoons of oil. Mix until the chicken is evenly coated. Allow the chicken to marinate for at least 15 minutes, or up to several hours in the refrigerator for deeper flavor.Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the chicken and brown it on both sides, about 2–3 minutes per side. The chicken does not need to be fully cooked at this stage. Remove it from the skillet and set aside.In the same skillet, add the bell pepper, onions, and green onion. Sauté for about 2 minutes, or until the vegetables begin to soften.Stir in the tomato paste and the remaining 2 tablespoons of jerk seasoning. Cook for about 1 minute, stirring frequently, until the tomato paste darkens slightly and becomes fragrant.Transfer the vegetable mixture to a baking dish or pan that fits comfortably inside your air fryer basket.Add the rinsed rice and parsley to the dish. Next, add the Worcestershire sauce.
- Pour in the water and stir well to combine. Taste the liquid and adjust the seasoning if needed.Nestle the browned chicken thighs into the rice mixture. Gently stir once to distribute the ingredients without disturbing the rice too much.Cover the dish tightly with aluminum foil. Use a fork or knife to poke several small holes in the foil to allow some steam to escape during cooking.Place the dish in the air fryer basket and cook at 325°F (163°C) for 45 – 50 minutes, or until the rice is tender and the chicken is fully cooked, reaching an internal temperature of 165°F (74°C). Adjust the temperature if needed. Carefully remove the dish from the air fryer and let it rest, covered, for 5 to 10 minutes. This allows the rice to finish absorbing any remaining liquid.Fluff the rice with a fork, garnish with additional parsley if desired, and serve warm.
Notes
Tip: Air fryer models vary. If the rice is still slightly firm after 45 minutes, add a few tablespoons of hot water, cover again, and continue cooking for an additional 5–10 minutes.
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Calories are estimated per serving.