Making Caribbean Chicken & Rice is simple and rewarding. Follow these steps to bring the tropical flavors to your table:

1. Marinate the Chicken: In a bowl, mix the salt, black pepper, cumin, paprika, thyme, and allspice. Rub this spice mixture all over the chicken. Let it marinate for at least 15 minutes for better flavor.

2. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.

3. Brown the Chicken: Add the marinated chicken pieces to the pot. Sear them for about 5-7 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

4. Sauté Vegetables: In the same pot, add the diced onions and bell peppers. Sauté for about 3-4 minutes until softened. Then, stir in the minced garlic and cook for an additional minute until fragrant.

5. Add Rice: Add the rice to the pot, stirring well to coat the grains in the oil and vegetables. Cook the rice for about 2 minutes, allowing it to slightly toast.

6. Combine Liquids: Pour in the coconut milk and chicken broth (or water). Stir to combine and bring the mixture to a gentle boil.

7. Return Chicken: Place the browned chicken pieces back into the pot, ensuring they are submerged in the rice mixture.

8. Simmer: Reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes. Do not lift the lid during this time to allow the steam to cook the rice thoroughly.

9. Add Peas and Carrots (Optional): If using, add the frozen peas and carrots during the last five minutes of cooking. This will allow them to heat through without becoming mushy.

10. Fluff and Serve: Once cooked, remove the pot from heat and let it sit for another 5 minutes with the lid on. Fluff the rice gently with a fork before serving.