Step 1: Marinate the Chicken

• In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and ground allspice.

• Pat the chicken dry with paper towels and rub the spice mixture generously over all sides.

• Let the seasoned chicken sit for at least 10 minutes. This helps infuse the meat with rich flavor.

Step 2: Brown the Chicken

• Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

• Place the chicken thighs skin-side down and sear for about 4–5 minutes until golden brown.

• Flip the chicken and sear the other side for another 3–4 minutes.

• Remove the chicken and set aside on a clean plate. You don’t need to cook it through at this stage—just get a nice golden crust.

Step 3: Sauté the Vegetables

• In the same pot, add the chopped onion and cook for about 2 minutes until softened.

• Add garlic and stir for 30 seconds until fragrant.

• Toss in diced red and green bell peppers and cook for another 3 minutes.

• Stir in diced tomato, Scotch bonnet (if using), thyme, ground allspice, and smoked paprika.

• Cook the mixture for 2 more minutes to allow the spices and vegetables to fully bloom.

Step 4: Toast the Rice

• Pour the uncooked rice into the pot with the vegetable mixture.

• Stir well to coat each grain of rice with the spice-infused oil and aromatics.

• Toast for 1–2 minutes, stirring occasionally to avoid burning.

Step 5: Add Liquids and Simmer

• Pour in the chicken broth and coconut milk.

• Add salt and stir everything together.

• Nestle the seared chicken thighs on top of the rice, skin-side up.

• Bring the entire pot to a gentle boil over medium-high heat.

Step 6: Cover and Cook

• Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid.

• Simmer for about 25–30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

• Avoid removing the lid too often—this keeps the steam trapped for even cooking.

Step 7: Add Peas and Rest

• If using peas, stir them into the rice during the last 5 minutes of cooking.

• Once cooking is complete, turn off the heat and let the pot sit, covered, for 5–10 minutes. This allows the flavors to meld and ensures fluffy, evenly cooked rice.

Step 8: Fluff and Garnish

• Use a fork to gently fluff the rice, avoiding damage to the chicken pieces.

• Sprinkle chopped cilantro and sliced green onions over the top.

• Serve hot with fresh lime wedges for a bright, tangy contrast.