Heat 2 tablespoons of vegetable or coconut oil in a large, heavy-bottomed pot over medium-high heat. Season the bone-in chicken thighs with salt and pepper, then sear them in the hot oil for about 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the chicken from the pot and set aside on a plate, leaving the flavorful drippings behind.

In the same pot, add the diced onion, red bell pepper, minced garlic, and optional Scotch bonnet peppers. Sauté the mixture over medium heat for 4-5 minutes, stirring frequently, until the vegetables are softened and fragrant. Stir in the fresh thyme, ground allspice, and optional curry powder, allowing the spices to toast for an additional minute.

Add 1½ cups of long-grain rice to the pot, stirring well to coat it with the aromatic mixture. Toast the rice for about 2-3 minutes, allowing it to absorb the flavors and lightly turn a translucent color.

Pour in one 14 oz can of coconut milk and 2 cups of chicken broth, stirring to combine the liquids with the rice and spices. If using, add the 1 cup of canned kidney beans or pigeon peas at this point. Return the browned chicken thighs to the pot.

Cover the pot and reduce the heat to low. Allow the Caribbean Chicken and Rice to simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

Once cooked, turn off the heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork and serve in bowls, garnished with fresh cilantro or parsley and a lime wedge.