Follow these straightforward steps to create the aromatic and flavorful Caribbean Chicken and Rice:

1. Prepare Chicken: Season the chicken thighs with salt, pepper, smoked paprika, and allspice. Allow them to marinate for at least 10 minutes.

2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onions, garlic, and bell pepper. Sauté until the onions become translucent.

3. Brown the Chicken: Push the vegetables to the side of the pot and add the chicken thighs, skin-side down. Brown the chicken for about 5-7 minutes on each side until golden.

4. Add Rice: Once the chicken is browned, add the rice to the pot and stir it with the vegetables, allowing it to absorb the flavors.

5. Add Liquids: Pour in the chicken broth and coconut milk. Stir to combine and make sure the rice is evenly distributed.

6. Season: Add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

7. Simmer: Let it simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid removing the lid during this process to ensure proper cooking.

8. Add Peas: In the last 5 minutes of cooking, add the frozen peas on top of the rice and cover again, allowing the peas to heat through.

9. Rest: Once done, remove the pot from heat and let it sit, covered, for about 5 minutes. This will help the flavors meld even more.

10. Serve: After resting, gently fluff the rice with a fork and garnish with fresh cilantro if desired. Serve warm.