Let’s bring the flavors to life with these easy steps:

1. Begin by marinating the chicken thighs in the jerk seasoning, ensuring each piece is well-coated. Let them sit for at least 30 minutes. This time allows the spices to seep into the meat, much like how flavors would infuse in my mum’s stews.
2. Heat the olive oil in a large pot over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5-6 minutes on each side. Remove the chicken and set aside.
3. In the same pot, add the chopped onion and garlic, sautéing until they’re fragrant and the onion is translucent. This step always reminds me of the early mornings in our family kitchen, the sizzle in the pan mingling with the dawn chorus outside.
4. Add the diced bell pepper and rice, stirring to coat the rice with the fragrant oils and spices.
5. Pour in the chicken stock and coconut milk, stirring in the thyme. Bring the mixture to a gentle simmer.
6. Return the chicken thighs to the pot, nestling them into the rice. Cover and let everything cook on low heat for about 25 minutes, or until the rice is tender and the chicken is cooked through.
7. In the last few minutes of cooking, add the frozen peas, allowing them to warm through.
8. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.