Food · The Lion Chef
Food
Jerk Chicken with Red Rice
Jamaican-spiced chicken served over aromatic red rice with rum-flambéed pineapple.
- Time
- 1 hour + marinating
- Yield
- Serves 4
- Level
- Confident cook
Behind the recipe
A little story before we cook
Jerk chicken is celebrated for its unmistakable perfume of allspice, thyme, chile, and smoke. This home-kitchen interpretation pairs that deep Jamaican flavor with tomato-rich red rice and caramelized pineapple flambéed with dark rum.
Method
Make it
- 01
Marinate the chicken
Mix the olive oil, brown sugar, thyme, allspice, paprika, cinnamon, ginger, cloves, cayenne, garlic powder, onion powder, salt, and pepper. Loosen the skin to create pockets, then rub the seasoning directly onto the meat and over the skin. Cover and marinate for several hours or overnight.
- 02
Roast
Heat the oven to 425°F. Arrange the chicken uncovered and roast until the thickest part reaches 162°F. Rest before serving; carryover heat should bring it safely to 165°F.
- 03
Make the red rice
Blend the tomatoes, red onion, fresh herbs, and enough water to create a smooth liquid. Rinse the rice. Sauté the garlic in olive oil, add the rice, and cook for 2 to 3 minutes until opaque. Add the tomato mixture and salt, bring to a gentle boil, cover, and cook over low heat for about 15 minutes. Remove the garlic and fluff with a fork.
- 04
Flambé the pineapple
Melt the cane sugar in a wide skillet until caramelized. Add the pineapple and cook for 2 to 3 minutes per side. Remove the pan from the heat, add the rum, and carefully ignite it with a long lighter. When the flame subsides, add the orange juice and reduce for another 2 to 3 minutes.
- 05
Serve
Spoon the red rice onto each plate and add the jerk chicken and glazed pineapple. Finish with sliced jalapeños.
Lion Chef note
Flambé only in a clear, well-ventilated area. Turn off the burner before adding rum, keep a lid nearby, and never pour alcohol directly from the bottle into a hot pan.
Beyond the recipe
The story that stays with the dish
The recipe gives you the method. This is the context, point of view, and practical detail that make it distinctly The Lion Chef.
Why this one matters
Jerk chicken is celebrated for its unmistakable perfume of allspice, thyme, chile, and smoke. This home-kitchen interpretation pairs that deep Jamaican flavor with tomato-rich red rice and caramelized pineapple flambéed with dark rum.
The detail that makes the difference
Flambé only in a clear, well-ventilated area. Turn off the burner before adding rum, keep a lid nearby, and never pour alcohol directly from the bottle into a hot pan.
From the recipe
A closer look
