Making Caribbean Chicken and Rice is simple when you follow these steps:

1. Prepare the Chicken: Season the chicken thighs with salt, pepper, curry powder, and paprika. Let them marinate for about 10 minutes for enhanced flavor.
2. Heat the Oil: In a large skillet or pan, heat the olive oil over medium-high heat.
3. Brown the Chicken: Add the seasoned chicken to the pan and cook for about 5-7 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
4. Sauté the Vegetables: In the same pan, add the diced onion, bell pepper, and minced garlic. Sauté for about 3-5 minutes until the vegetables are softened.
5. Add Rice: Stir in the long-grain rice, allowing it to toast slightly for 2 minutes, mixing well with the vegetables.
6. Combine Liquids: Pour in the chicken broth and coconut milk. Stir to combine all ingredients.
7. Return Chicken: Place the browned chicken back into the pan, ensuring it’s submerged in the liquid.
8. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
9. Add Peas: In the last 5 minutes of cooking, add the frozen peas to the pan. Stir gently to combine.
10. Fluff and Serve: Once the rice is cooked, fluff it with a fork. Garnish with fresh cilantro or parsley before serving.

These straightforward steps will guide you in creating this incredible one-pan dish effortlessly.