One Pot Jamaican Jerk Chicken with Red Bean Rice

Ingredients:
1.5 cups of jasmine rice
1 can of red beans, rinsed (~14oz)
1 can of coconut milk (~14oz)
1 onion, diced
2 cloves of garlic, diced
1 Serrano pepper, just slit to let out flavor
2 bay leaves
4 chicken thighs
2 chicken drumsticks
2 cups of chicken stock
Green onion for garnish
2 tsp chicken bouillon concentrate
Jamaican jerk seasoning - about 3 Tbsp
1 tsp paprika
1 tsp thyme
1 tsp salt
1 tsp pepper
1/2 tsp allspice
1/2 tsp white pepper


Directions
1. Preheat oven to 360 degrees
2. Rinse the rice 2 times and let drain
3. Using a sharp knife, just puncture the chicken pieces about 3-4 times on each side. Rub all over with Jamaican jerk seasoning.
4. Heat canola oil in a large Dutch oven over medium high heat.
5.  Sear the chicken for about 3-4 minutes each side and then removed from pan.
6. Add onion and garlic to the pan along with allspice, thyme, paprika, salt, pepper, more Jamaican seasoning, Serrano, and bay leaves. Stir and let let onion pull up all the bits from the chicken and make a little paste with the spices. Cool for about 5 minutes.
7. Add in your beans and rice. Stir for 2 minutes.
8. Add in the chicken broth, bouillon, and coconut milk. Stir.
9.  Nestle the chicken in the pot and bring to a boil.
10.  Transfer your Dutch oven uncovered to the oven for about 45 minutes or until chicken is done. I did use a wooden spoon to sneak underneath the rice halfway through cooking to loosen it from the pot a bit and prevent burning.
11. Garnish with green onion and serve with hot sauce.