One-Pot Jerk Chicken with Rice and Peas

Pat the chicken thighs dry with paper towels and rub them evenly with the jerk seasoning paste, letting them marinate for 10 minutes.

Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 5 to 6 minutes until the skin is golden and crispy, then flip and sear for another 3 minutes before transferring them to a plate.

Reduce the heat to medium, add the chopped onion and minced garlic to the remaining fat in the pot, and sauté for 3 minutes until softened and fragrant.

Stir in the rinsed white rice, drained kidney beans, coconut milk, chicken broth, and fresh thyme sprigs, scraping up any browned bits from the bottom of the pot.

Nestle the seared chicken thighs back into the rice mixture skin-side up, and place the whole Scotch bonnet pepper on top if you want a subtle, aromatic heat without too much spice.

Bring the liquid to a boil, then immediately cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 20 to 25 minutes, or until the rice is tender and the chicken's internal temperature reaches 165°F (74°C).

Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the thyme sprigs and Scotch bonnet pepper, fluff the rice with a fork, and serve hot directly from the pot.