Ingredients

Instructions

1. 1

   Rub the chicken thighs all over with 1 tablespoon of the jerk seasoning, salt, and pepper.

2. 2

   Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden brown, flip, and cook for another 2 minutes. Remove chicken to a plate.

3. 3

   In the same pot, add the diced onion and cook for 3 minutes until softened, then add the garlic and remaining 1 tablespoon of jerk seasoning, stirring for 30 seconds.

4. 4

   Stir in the rinsed rice and kidney beans, ensuring they are coated in the aromatic oils.

5. 5

   Pour in the coconut milk, chicken broth, and add the thyme sprigs. Stir well to combine.

6. 6

   Nestle the browned chicken thighs back into the pot, skin-side up, on top of the rice mixture.

7. 7

   Bring the liquid to a boil, then reduce heat to low, cover the pot tightly with a lid, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.

8. 8

   Remove from heat and let the pot stand covered for 10 minutes to steam.

9. 9

   Remove the thyme sprigs, fluff the rice around the chicken with a fork, and garnish with green onions before serving with lime wedges.