Stir-fried sweet and spicy chicken thighs with rice

Ingredients:

Marinade

• 8 skinless, boneless chicken thighs (chicken thigh fillets)
• 1 tbsp. Jamaican jerk sauce

Rice

• 2 cups uncooked white rice
• 3.5 cups chicken broth
• 0.5 cup Jamaican jerk sauce
• 1/4 tsp red pepper flakes
• 1 clove of garlic, grated
• 2 sprigs of fresh thyme
• 1/4 cup chopped fresh parsley

Shish kebabs

• 4 red onion slices, 1 cm thick (do not separate into rings)
• 1 cup Jamaican jerk sauce
• Special equipment: rice cooker; 16 metal skewers

Preparation:

1. Marinade:
   
   Place the chicken thigh fillets on a cutting board, cover with plastic wrap, and lightly pound to even out the thickness. Season both sides with salt and pepper and transfer to a bowl or zip-lock bag. Repeat with the remaining thighs. Add the Jamaican sauce and toss to coat evenly. Marinate at room temperature for 2 hours.
2. Rice:
   
   In a rice cooker, combine the rice, chicken broth, all-purpose flour, red pepper flakes, garlic, thyme, a pinch of salt, and a few grinds of black pepper. Cook the rice according to your rice cooker's instructions.
3. Shashlik:
   
   Preheat a grill pan over medium-high heat. Thread a chicken thigh onto two skewers at each end, then thread an onion onto the thigh, then another chicken thigh (making sure the chicken and onions are laying flat, not stacked). Repeat with the remaining chicken thighs and onions.
4. Place the skewers on the grill pan and grill for 5 minutes, then flip, brush with Jamaican sauce, and cover with a large metal bowl. Grill the other side until the chicken is cooked through, 4-5 minutes. Transfer the kebabs to a plate to cool slightly and remove them from the skewers.
5. Finely chop the onion. Fluff the rice and add the onion and finely chopped parsley. Serve with the chicken thighs.