Cooking Instructions

• In a large bowl, combine the boneless chicken thighs with 2 tablespoons of Delmas Poultry Seasoning and 3 tablespoons of jerk seasoning. Rub everything together until the chicken is fully coated. Let it marinate for at least 15–20 minutes.
• Heat ½ cup of neutral oil in a large heavy-bottomed pot over medium-high heat.
• Add the chicken thighs and sear on both sides until browned (about 3–4 minutes per side). Remove and set aside.
• In the same pot, toss in the chopped onions and green onions. Sauté for about 2–3 minutes until fragrant.
• Stir in 2 tablespoons of tomato paste and cook for another minute.
• Add the peas and carrots, and mix everything well.
• Pour in the washed and drained basmati rice and add the lemon juice. Stir well to coat with the peas mixture.
• Gently place the seared chicken thighs back on top of the rice. Pour in the chicken stock.
• Reduce the heat to low. Cover with aluminum foil and the lid, cook until the rice is fluffy and the chicken is fully cooked through.
• Fluff the rice, serve warm, and enjoy your flavorful one-pot jerk chicken and rice—Haitian style!