Step 1

Preheat the oven to 350°F (177°C).

Step 2

Pat the chicken thighs dry, then season with 2 tablespoons jerk seasoning, ½ teaspoon salt, and ½ teaspoon black pepper. Rub the seasoning on both sides of the chicken and under the skin.

Step 3

Heat canola oil in a large oven-safe skillet over medium-high heat. Sear the chicken, skin side down first, for 4-5 minutes per side until lightly browned. Remove and set aside.

Step 4

In the same skillet, add the chopped onions and sauté for 2-3 minutes until softened.

Step 5

Stir in the rinsed rice, remaining jerk seasoning, salt, and black pepper. Cook and stir for about 1 minute to lightly toast the rice.

Step 6

Pour in the chicken broth and coconut milk and stir. Stir in the red kidney beans and add the thyme sprigs.

Step 7

Nestle the seared chicken thighs on top of the rice mixture. Cover the skillet tightly with aluminum foil and bake for 30-35 minutes.

Step 8

Remove from the oven and let rest for a few minutes before fluffing the rice. Remove the thyme sprig before serving. Garnish with chopped green onions and a squeeze of lime juice right before serving. Serve and enjoy.