Ingredients

Instructions

1. 1

   Rub the chicken thighs thoroughly with the jerk seasoning paste, ensuring they are well coated. Let them sit for at least 10 minutes.

2. 2

   Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat.

3. 3

   Sear the chicken thighs skin-side down for 5-6 minutes until the skin is browned and crispy. Flip and cook for 2 minutes on the other side, then transfer to a plate.

4. 4

   In the same pot (do not wipe out the fat), add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

5. 5

   Stir in the rinsed rice and kidney beans, coating them in the aromatic oils.

6. 6

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

7. 7

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

8. 8

   Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid.

9. 9

   Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.

10. 10

    Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the rice to steam and fluff up.

11. 11

    Discard the thyme stems, fluff the rice gently with a fork, and serve hot with fresh lime wedges.