Baked Chicken Over Rice – Step-by-Step Instructions Ingredients: • 3 boneless, skinless chicken thighs (for extra flavor) • 3 cups jasmine rice • 1 cup chicken broth or water • ½ cup coconut milk (for richness) • 1 small onion, diced • 2 celery stalks, chopped • 1 carrot, diced • 2 tablespoons Haitian epis • 1 teaspoon paprika • 1 teaspoon cumin • 2 tablespoons adobo seasoning • 1 teaspoon Italian seasoning • 1 teaspoon onion powder • 1 teaspoon garlic powder • Salt and pepper to taste • 2 tablespoons olive oil • Fresh parsley and lemon wedges for garnish ⸻ Step 1: Preheat the Oven • Preheat your oven to 375°F (190°C). ⸻ Step 2: Season the Chicken • In a bowl, season the chicken thighs with half of the seasonings: • 1 teaspoon paprika • 1 teaspoon cumin • 1 tablespoon adobo seasoning • ½ teaspoon Italian seasoning • 1 teaspoon onion powder • 1 teaspoon garlic powder • Salt and pepper to taste • Rub the seasoning evenly onto the chicken. ⸻ Step 3: Sear the Chicken • Heat 1 tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. • Sear the chicken for about 5 minutes per side, until golden brown. • Remove from the pot and set aside. ⸻ Step 4: Sauté the Haitian Epis & Vegetables • In the same pot, add 1 tablespoon of olive oil and 2 tablespoons of Haitian epis. • Sauté for 1 minute until fragrant. • Add the diced onion, celery, and carrot, cooking for 2-3 minutes until softened. ⸻ Step 5: Toast the Rice • Add the jasmine rice to the pot and stir well, letting it toast for 1 minute to enhance its flavor. ⸻ Step 6: Add the Liquids & Remaining Seasonings • Pour in 1 cup of chicken broth (or water) and ½ cup of coconut milk. • Stir in the remaining adobo seasoning (1 tablespoon), Italian seasoning (½ teaspoon), onion powder (½ teaspoon), and garlic powder (½ teaspoon). • Mix everything together. ⸻ Step 7: Bake the Dish • Place the seared chicken thighs back into the pot, nestling them into the rice. • Cover the pot with a lid or