Jerk Chicken, Peas & Rice

1½ lbs boneless, skinless chicken thighs
2 tablespoons + 1 teaspoon Magic Caribbean Jerk Seasoning™, in all
2 teaspoons kosher salt, in all
2 tablespoons canola oil, in all
1½ cups diced onions
⅓ cup diced red bell peppers
1 tablespoon minced garlic
1 (15.5-oz) can black-eyed peas, rinsed
1½ cups long grain white rice
1 (13.5-oz) can coconut milk
1 cup unsalted chicken stock

Preheat oven to 350°F. Season the chicken thighs with 1 tablespoon of Jerk Seasoning and 1 teaspoon of the salt. Heat a heavy bottomed pot over high heat and add 1 tablespoon of the oil. When oil is hot, add chicken thighs and brown on both sides. Remove chicken to a cutting board. Add the remaining oil, onions and bell peppers to the pot, mix well and cook until onions are translucent. While cooking, dice the chicken thighs and set aside. Add the garlic to the pot and cook for a couple minutes, until very fragrant. Add the black-eyed peas, rice, coconut milk, stock, the remaining Jerk Seasoning and salt, and the reserved chicken to the pot. Stir well and bring to a boil. Cover pot and place in the oven for 20 minutes. Remove from oven and let sit, covered, for 10 minutes. Remove lid, stir well and serve hot.


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