Ingredients

2 1/2 -3 pound boneless chicken thighs (about 5-6)

1-2 Tablespoons Jerk Seasoning 

4 Tablespoons olive oil 

1/2 medium onion , diced

1 sprig fresh thyme or 1 teaspoon dried thyme

2- garlic clove, minced

2 small bay leaves

1 bag brown rice – I use the pre-cooked (microwave in the bag) 

1/2 of 13.5 oz . can coconut milk

1- teaspoon chicken bouillon (optional)

Instructions 

1. Preheat Oven to 350 degrees F

2. Rub both sides with generous amount of the Jerk seasoning. 

3. Add about 2 Tablespoons oil in a skillet / Dutch oven or oven safe pot/pan. Then add chicken thighs skin side up, brown for about 3 minutes each, side be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside.

4. Wipe pan with paper towel or napkin to remove any burns from pan.

5. Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2- 3 minutes. 

5. And all the remaining ingredients, cooked brown rice, coconut milk and bouillon. Add chicken, bring to a boil.

6. Place in the oven and cook , uncovered , for about 30- 35 minutes or until chicken is fully cooked.

7. Garnish with chopped green onions if desired