Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon jerk seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil

For the Rice:

• 1 cup long-grain white rice, rinsed
• 1/2 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 sprig fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground white pepper
• 1 cup chicken stock
• 1 cup coconut milk
• 1 can kidney beans, drained and rinsed
• 1 tablespoon jerk seasoning
• Salt to taste

Instructions

Preparing the Chicken:

1. Preheat the oven to 350°F (177°C).
2. Season the chicken thighs with salt, pepper, and jerk seasoning.
3. Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
4. Sear the chicken thighs, skin side down, until browned, about 3 minutes per side. Remove the chicken from the skillet and set aside.

Preparing the Rice:

5. Wipe the skillet clean with a paper towel to remove any burned bits.
6. Add another tablespoon of oil if needed, then sauté the onions, bell pepper, garlic, thyme, and bay leaf until the vegetables are soft, about 2-3 minutes.
7. Add the rice, kidney beans, paprika, allspice, white pepper, jerk seasoning, chicken stock, and coconut milk. Stir well to combine.
8. Return the seared chicken thighs to the skillet, placing them on top of the rice mixture.

Baking:

9. Bring the mixture to a boil, then cover the skillet and transfer it to the preheated oven.
10. Bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
11. Remove the skillet from the oven and let it rest for a few minutes before serving.

Serving:

12. Garnish with chopped green onions or fresh parsley if desired.
13. Serve hot, and enjoy your Caribbean Baked Chicken and Rice!