Johnnie Vassar

One-pot chicken with jerk coconut rice.

Juicy chicken thighs, fluffy coconut rice, and big flavor all in one pan. Perfect for a busy weeknight.

CHICKEN
• 1 1/2 lbs chicken thighs
• Vassar’s Jerk Rub
• 1 tbsp olive oil
• Leaves from 3 sprigs of thyme

RICE
• 1 1/2 cups long-grain parboiled rice, rinsed
• 5 garlic cloves, minced
• 1 tbsp grated ginger
• 1 small onion, chopped
• 2 Roma tomatoes, diced
• 3 whole sprigs of thyme
• 2 cups coconut milk
• 1 cup chicken stock
• 1 tbsp garlic powder
• 1/2 tbsp tomato chicken bouillon
• Vassar’s Jerk Rub, to taste
• Salt, to taste

METHOD

1. Season the chicken thighs with Vassar’s Jerk Rub, olive oil, and thyme. Rub everything in until the chicken is well coated.

2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side, until browned. Remove the chicken and set it aside.

3. Lower the heat to medium. In the same pan, add the onion, garlic, and ginger. Cook for 2–3 minutes, until fragrant and the onion starts to turn translucent.

4. Add the diced tomatoes and cook for another 3–4 minutes.

5. Add the rinsed rice. Stir in the garlic powder, tomato chicken bouillon, Vassar’s Jerk Rub, and salt. Toast the rice with the aromatics for 1–2 minutes.

6. Pour in the coconut milk and chicken stock. Stir well, then add the whole thyme sprigs.

7. Place the chicken back into the pan on top of the rice. Cover and bake at 350°F for 45 minutes.

8. Remove the thyme sprigs, fluff the rice, and serve.

One pan. Big flavor. Save this for your next dinner.

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