Jamaican Jerk Chicken Skewers with Coconut Rice

Ingredients

• 1 1/2 lbs chicken thighs, boneless, skinless
• 2 tbsp jerk seasoning
• 1 can coconut milk
• 1 1/2 cups jasmine rice
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 1 red bell pepper, diced
• 1/2 red onion, diced

Instructions

1. 1

   1. Cut the chicken thighs into 1-inch cubes and toss with the jerk seasoning. Thread onto skewers and set aside.

2. 2

   2. In a medium saucepan, combine the coconut milk and jasmine rice. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is tender.