1
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2
In a large ovenproof skillet or Dutch oven, heat vegetable oil over medium-high heat. Add chicken, skin-side down, and sear until golden, about 5 minutes per side.
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3
In the same skillet, add onion and garlic, cooking until onion is translucent, about 3 minutes.
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4
Stir in rice, kidney beans, coconut milk, chicken broth, and thyme. Bring to a simmer.
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