Pat dry & season chicken thighs with old bay.
Heat pan on medium high heat with olive oil. I used my Le Creuset Buffet Casserole.
Place chicken in, skin side down and allow to cook for 5-6 minutes until golden.
Flip and cook for another 2 minutes, then transfer chicken to plate to rest.
Add onion, peppers, and eggplant into the pan and saute for 3 minutes.
Then add in garlic, and rice to saute together for a minute.
Add in bay leaf, thyme, diced tomatoes, and chicken stock.
Season with salt and black pepper.
Bring to a boil, then return the chicken into the pan.
Cover, lower heat to a simmer, and allow to simmer for about 18-20 minutes until rice is tender and most of the liquid is absorbed.
If the rice is still wet, you can remove lid and allow liquid to cook off, be careful not the burn the bottom though.
Garnish with chopped coriander and serve.