How to make it

1. Add the red onion, tomatoes, bell peppers, and scotch bonnet to a food processor. Blend the ingredients until smooth. Heat a pan over medium heat. Add the blended ingredients to the pan and boil until the liquid has evaporated. Set it aside for later.
2. Season both sides of the chicken thighs and drumsticks with salt and pepper. Heat a different pot over medium high heat. Add in 1 Tbsp. of vegetable oil. Sear the chicken thighs and drumsticks until golden brown on both sides then remove them from the pan. 
3. In the same pot, add in the onion and Lee Kum Kee Minced Garlic. Cook until the onion turns translucent. Add in the tomato paste and cook for about 3 minutes.
4. Mix in the white pepper, dried thyme, smoke paprika, chicken bouillon cube, and the reserved tomato and pepper puree. 
5. Add in the rice, bay leaves, and hot water. Simmer with the lid on for 25 minutes. Uncover the pot and nestle in the chicken thighs and drumsticks. Place the lid back on and cook for an additional 20 minutes. 
6. Turn off the heat and allow the rice to sit for 10 minutes. Fluff the rice and garnish with chopped parsley. Enjoy!