Jumpin' Jamaican Jerk Chicken with Rice & Peas

1. Season the chicken thighs generously with dry jerk spice.
2. In a pan (e.g., Ninja Kitchen pan), place the seasoned chicken thighs skin-side down and cook until the skin is crispy.
3. Remove the crispy chicken thighs from the pan and set aside.
4. Deglaze the pan with 2 cups of Knorr Chicken Broth, scraping up any browned bits.
5. Prepare the Zatarain's Jerk Chicken Rice according to the instructions on the box, adding 1 can of red beans to the rice mixture.
6. During the last 5 minutes of the rice cooking time, return the cooked chicken thighs to the pan with the rice, along with any juices that accumulated while the chicken rested.
7. Serve the jerk chicken with the rice and peas.