Step 1: Season the Chicken

In a small bowl, combine the salt, black pepper, paprika, allspice, garlic powder, and onion powder. Pat the chicken thighs dry with paper towels, then rub the spice mixture all over the chicken, ensuring it’s evenly coated. Let the chicken sit for 10-15 minutes to allow the flavors to penetrate.

Step 2: Sear the Chicken

Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the pot and set it aside. (The chicken will finish cooking later with the rice.)

Step 3: Sauté the Vegetables

In the same pot, add the chopped onion, garlic, and bell peppers. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the chopped tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika, and cook for another 2 minutes to toast the spices and release their aroma.

Step 4: Add the Rice and Liquids

Stir in the rice, ensuring it’s well coated in the vegetable mixture. Pour in the chicken broth and coconut milk, then stir to combine. Add 1 teaspoon of salt (or to taste). Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice mixture.

Step 5: Simmer the Chicken and Rice

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C). Check the pot occasionally and stir gently to prevent the rice from sticking to the bottom.

Step 6: Add Peas and Rest

If using frozen peas, stir them into the rice during the last 5 minutes of cooking. Once the chicken and rice are cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.

Step 7: Garnish and Serve

Fluff the rice with a fork and garnish with sliced green onions and fresh cilantro. Serve the Caribbean Chicken and Rice hot, with lime wedges on the side for a zesty kick.