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
Wipe pan with paper towel or napkin to remove any burns from pan.
Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, jerk seasoning , salt and bouillon. Add chicken, bring to a boil.
Place in the oven and cook , uncovered , for about 30- 35 minutes or until chicken is fully cooked.
Garnish with chopped green onions if desired
Remove let it cool and serve.