Smoky Pepper Chicken with Coconut Rice and Peas

Bone-in chicken thighs sear under a smoky allspice and Scotch bonnet rub, served with creamy coconut rice and peas. The plate echoes Pimento Smoke in the Hills, where Maroon firecraft in Jamaica’s Cockpit Country kept pimento wood and pepper rubs close after the hunt.

Serves 4

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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.