1-First Steps: Prep and Season Begin by preparing all ingredients: rinse the rice under cold water until clear and dice the onion and garlic finely. Season the 2½ to 3 pounds of chicken thighs with 1½ teaspoons salt, ½ teaspoon optional chicken bouillon powder, and 1 to 2 tablespoons jerk seasoning. This marinating step infuses the chicken with bold flavors, making it tender and tasty.

2-Cooking the Chicken: Heat 4 tablespoons of canola oil in a large pot over medium heat and brown the chicken for about 5-7 minutes until golden. Once done, remove the chicken and set it aside. This searing locks in juices and adds that crave-worthy texture.

3-Building the Flavor Base: In the same pot, sauté ½ a medium diced onion, 1 sprig fresh thyme or 1 teaspoon dried thyme, 2 cloves minced garlic, and 2 small bay leaves in the remaining oil until fragrant and soft. Add 2 cups of uncooked long grain rice and 1 can (15.5 ounces) of rinsed and drained red kidney beans, stirring to coat everything in the flavorful oil.

4-Adding Liquids and Seasonings: Pour in 2 to 2¼ cups chicken broth or water, 1 can (13.5 ounces or 1¾ cups) of coconut milk, 1 teaspoon white pepper, 1½ to 2 teaspoons jerk or Creole seasoning, and optional 1 teaspoon chicken bouillon powder and 1 teaspoon paprika. Stir well to combine, then return the chicken to the pot and bring everything to a boil. For added heat, include 1 whole scotch bonnet pepper at this stage.

5-Baking and Finishing: Transfer the pot to an oven preheated to 350℉ (177℃) and bake uncovered for 30-35 minutes, until the chicken reaches an internal temperature of 165℉ (75℃). Once done, garnish with sliced green onion and mix in vegetables like bell peppers, peas, or carrots for extra color and crunch. Let it rest a bit before serving to blend the flavors perfectly.