In a bowl, wash rice until water runs clear

Season chicken pieces with all purpose seasoning, black pepper and salt. Heat oil in a heavy based frying pan and brown chicken on all sides. (Do not cook through)

Remove chicken and set aside.

Sauté garlic, onions and peppers in the pan. Add ginger, turmeric and scotch bonnet and stir for about 1min.

Transfer chicken into a large oven dish (chicken pieces should all be on a single layer) add the sautéed ingredients above and pour the rice all over the chicken. Pour in the chicken stock and add bay leaves, thyme sprigs and season everything in the dish really well.

Cover with foil and place dish in the oven.

Cook on gas mark 4 for 40-45mins until all the stock has been absorbed, rice and chicken are cooked (pierce the chicken and if the juice runs clear then it's cooked!) no need to stir the rice during cooking.

Remove the foil and allow the top to brown a little.