Creating Caribbean Chicken and Rice can be straightforward if you follow these simple steps:

1. Marinate the Chicken: In a plastic bag or bowl, combine the chicken with garlic, thyme, cumin, allspice, salt, and pepper. Allow it to marinate for at least 30 minutes or overnight in the refrigerator for best results.
2. Sauté Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and bell peppers, cooking until softened (about 5 minutes).
3. Brown the Chicken: Push the vegetables to one side of the pot and add the marinated chicken pieces, skin-side down. Brown the chicken on both sides for about 5-7 minutes.
4. Add Coconut Milk: Pour in the coconut milk, chicken broth, soy sauce, and tomato paste. Stir to combine all ingredients.
5. Incorporate Rice: Add the long-grain rice to the pot and stir well to ensure the rice is submerged in the liquid.
6. Simmer: Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for about 30-40 minutes, or until the rice is tender and the chicken is cooked through.
7. Check Doneness: Ensure that the chicken reaches an internal temperature of 165°F (75°C) and the rice has absorbed all the liquid.
8. Let Rest: Once cooked, remove the pot from heat. Let it sit covered for 5-10 minutes to allow flavors to meld.
9. Fluff and Serve: Gently fluff the rice with a fork, mixing it with the chicken and vegetables. Adjust seasoning if needed.
10. Garnish: Transfer the dish to a serving platter, and garnish with fresh cilantro for a pop of color and freshness.

By following these steps, you will create an incredible Caribbean Chicken and Rice dish that is flavorful, aromatic, and sure to impress!