1-Start by preheating your oven to 350°F, as that’s the key to getting that tender chicken just right. This method blends the ease of one-pot cooking with the smoky essence our blog loves from outdoor grilling traditions.

2-First, rinse the chicken thighs and pat them dry to remove any excess moisture. Make ½-inch slits on both sides for faster cooking, then season with salt and bouillon powder before rubbing in the jerk seasoning. In an oven-proof skillet, heat 2 tablespoons of oil and brown the chicken skin side up for about 3 minutes per side don’t let it burn for the best results.

3-Once the chicken is set aside, wipe the pan clean and add the remaining oil to sauté the onions, thyme, garlic, and bay leaves until soft, which takes 2-3 minutes. Stir in the rice and beans, then add the chicken broth, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Return the chicken to the pot, bring it to a boil, and transfer to the oven to cook uncovered for 30-35 minutes until fully done.

4-After cooking, let it rest for a minute and garnish with chopped green onions if you like. This recipe’s total time is about 1 hour, with 15 minutes of prep and 45 minutes of cook time, making it ideal for busy schedules. For a similar twist on chicken dishes, you might enjoy trying out grilled chicken variations that align with our blog’s focus on outdoor cooking.