Creating Caribbean Chicken and Rice is a straightforward process. Follow these easy steps for a delicious outcome:

1. Season the Chicken: In a bowl, season the chicken thighs with salt, black pepper, allspice, thyme, paprika, and cayenne pepper. Rub the spices into the chicken for even coating.

2. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, bell pepper, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

3. Brown the Chicken: Add the seasoned chicken thighs to the pot. Cook for about 5 minutes on each side until they are browned. Ensure a good sear for enhanced flavor.

4. Add Rice and Liquid: Stir in the rice, mixing well with the chicken and vegetables. Then, pour in the chicken broth (or water) and add the bay leaf. Bring the mixture to a boil.

5. Simmer: Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes or until the rice is cooked and has absorbed the liquid.

6. Add Peas: In the final 5 minutes of cooking, stir in the green peas. Cover and cook until the peas are heated through.

7. Fluff and Serve: Once the rice is tender and the chicken is cooked through, remove the pot from heat. Fluff the rice with a fork and let it sit covered for 5 minutes before serving.

8. Garnish: Remove the bay leaf and discard. Top the dish with chopped green onions for garnish.