Step 1

Preheat the oven to 180C

Step 2

Wash chicken thighs. For faster cooking, make a ½-inch slit into the meat on either side of the bone and pat dry with a paper towel—season with a generous amount of Mingle’s jerk chicken seasoning.

Step 3

Add about 2 tablespoons of oil to a skillet, or oven-safe pot. Then add chicken thighs skin side up, and brown for about 3 minutes on each side, being careful not to burn it. Take the chicken out of the pan and set aside.

Step 4

Wipe the pan with a paper towel or napkin to remove any burned bits from the pan.

Step 5

Add another 2 tablespoons of oil, followed by onions and sauté until soft but not golden, 2-3 minutes.

Step 6

Then, add the rice. Next, add all the remaining ingredients: chicken stock (Mingle’s chicken stock powder dissolved in 500ml of hot water), coconut milk and Jerk seasoning. Add the chicken back to the pot and bring everything to a boil.

Step 7

Place the pan in the oven and cook, uncovered, for 30-35 minutes or until the chicken is done.

Step 8

Remove from oven, allow to rest a minute, garnish with parsley,  if desired, and serve.