A complete meal with seasoned chicken thighs steamed directly on top of the rice.
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Season the chicken thighs thoroughly with the Caribbean seasoning and let sit for at least 15 minutes.
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken skin-side down until golden, then flip and brown the other side. Remove chicken and set aside.
In the same pot, sauté the diced onion and minced garlic for 2 minutes until fragrant and translucent.
Add the rinsed rice and kidney beans to the pot, stirring for 1 minute to toast the rice slightly and coat it in the remaining chicken fat.
Pour in the coconut milk and chicken broth. Stir well, scraping the bottom of the pot to release any browned bits.
Place the browned chicken thighs on top of the rice mixture. Add the thyme sprigs and the whole scotch bonnet pepper (do not cut it if you want flavor without high heat).
Bring the liquid to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 25-30 minutes.
Remove from heat and let it sit covered for 5 minutes. Remove the pepper and thyme stems, fluff the rice around the chicken, and serve hot.
