Jerk Chicken with Rice and Peas

Step 1

Rub the chicken thighs all over with the jerk seasoning and let sit for at least 15 minutes, or refrigerate up to overnight.

Step 2

Heat the vegetable oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until well browned.

Step 3

Transfer the chicken to a baking dish and bake at 400°F for 20 to 25 minutes, or continue cooking in the covered skillet, until it reaches 165°F with no pink remaining.

Step 4

Meanwhile, combine the coconut milk, rice, kidney beans, and 1/2 cup water in a saucepan and bring to a boil.

Step 5

Reduce the heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

Step 6

Fluff the rice and beans with a fork and stir in half the scallions.

Step 7

Let the chicken rest for 5 minutes, then slice or serve whole.

Step 8

Plate the jerk chicken alongside the rice and peas, garnished with the remaining scallions.