1-First: preheat your oven to 350°F (177°C). Rinse the chicken thighs and make a ½-inch slit in the meat on both sides to help them cook faster. Pat them dry to get rid of any extra moisture.

2-Next: season the chicken with the 1½ teaspoons of salt and ½ teaspoon of chicken bouillon if you like. Rub each piece generously with 1-2 tablespoons of jerk seasoning for that bold flavor.

3-Heat 2 tablespoons of canola oil in an oven-safe skillet or pot over medium heat. Brown the chicken thighs skin side up for about 3 minutes per side, making sure not to burn them. Once done, set the chicken aside.

4-Wipe the pan clean, then add the remaining 2 tablespoons of oil. Sauté the diced onion, thyme, minced garlic, and bay leaves for 2-3 minutes until they’re soft but not browned.

5-Add the 2 cups of uncooked long grain rice and the can of red kidney beans to the pan. Pour in the chicken broth, coconut milk, paprika, white pepper, extra jerk seasoning, salt, and bouillon. Stir everything together, then return the chicken to the pot.

6-Bring the mixture to a boil, then transfer the pan to the oven. Bake uncovered for 30-35 minutes until the chicken is cooked through. Let it rest for a minute, garnish with chopped green onion if desired, and serve. For variations, remember you can swap proteins or adjust for dietary needs as mentioned earlier.