Heat Oil: In a large skillet over medium heat, warm the vegetable oil. Season chicken thighs with salt, pepper, and jerk seasoning. Place them skin-side down in the skillet, cooking until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
Sauté Vegetables: In the same skillet, add the onion, bell peppers, and garlic. Sauté until soft, about 5 minutes.
Combine and Simmer: Stir in the rice, coconut milk, chicken broth, thyme, and scotch bonnet pepper.
Bring the mixture to a boil, then reduce the heat to low. Return the chicken to the skillet, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is thoroughly cooked.
Final Touches: Stir in the peas, cooking until heated through, about 2 minutes. Garnish with fresh cilantro before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 4 servings