Smoky Pepper Chicken with Coconut Rice and Peas

Serves 4

Ingredients

• 8 bone-in chicken thighs
• 2 tsp smoked paprika
• 1.5 tsp ground allspice
• 4 garlic cloves
• 6 scallions
• 6 fresh thyme sprigs
• 1 Scotch bonnet pepper
• 1.5 cups canned coconut milk
• 1.5 cups long-grain rice
• 1 cup canned kidney beans
• 2 cups water
• 2 tbsp vegetable oil
• 1 lime

Instructions

1. 1Make a dry rub by combining smoked paprika, allspice, minced garlic, chopped scallions, thyme leaves, and finely chopped Scotch bonnet; rub generously over chicken thighs.
2. 2Heat oil in a large skillet over medium-high heat and sear chicken skin-side down until deeply browned, then flip and cook 2 more minutes.
3. 3In a separate pot, bring coconut milk, water, rice, kidney beans, remaining thyme, and allspice to a boil, then reduce to low, cover, and simmer 18 minutes until rice is tender.
4. 4Transfer seared chicken to a 400°F oven and roast 20 minutes until cooked through with a light char on edges.
5. 5Serve chicken over coconut rice and peas with lime wedges.