INGREDIENTS
2 lb
bone-in skin-on chicken thighs
1 tbsp
jerk seasoning
1/2 tsp
kosher salt
1/4 tsp
black pepper
1 tbsp
olive oil
1/2 medium
onion
2 cloves
garlic
1 cup
white rice
15 oz
canned red kidney beans
1 cup
unsweetened coconut milk
1 cup
low sodium chicken broth
1
bay leaf
3 sprigs
fresh thyme
2 tsp
white distilled vinegar