Not my recipe, not even worked over to make it my own, just presented as one of the best chicken dishes I've ever had.
4-6 skin on bone in chicken thighs
2⁄3 cup wet jerk seasoning, divided (recipe)
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 tbsp avocado oil
½ yellow onion, diced
2 cloves garlic, finely chopped
1 cup white rice
1x15 ounce can red kidney beans, drained
1 cup chicken broth
1 can coconut milk
2 tbsp Worcestershire
3-4 sprigs of fresh thyme
Preheat to 350
In a large bowl coat the chicken with 1⁄3 cup jerk seasoning and toss well.
Heat any large oven proof pan (I like to use a Dutch oven) on medium high, add oil and then chicken.
Cook chicken 2-3 minutes on each side until nicely seared. Remove to a plate and set aside.
Leaving whatever grease remains in the pan, add the onion and fry until softened, then add garlic. Fry together about 1 minute.
Add rice to onion/garlic mixture and stir well for a couple minutes to let it toast a bit.
Add the chicken broth, coconut milk, beans, Worcestershire, and remaining 1⁄3 cup jerk wet rub. Stir well to combine everything.
Add chicken back in and nestle down into the rice mixture; top with the fresh thyme.
Cover with a lid or foil, and put in the oven for about an hour.