Prep ingredients Reserve a few whole cilantro leaves for step 6, then coarsely chop remaining cilantro stems and leaves. Trim ends from onion, then halve, peel, and coarsely chop. Very finely chop 2 tablespoons onion and reserve for step 6. Peel 2 large garlic cloves. Halve pepper, remove core, stem, and seeds, then cut into 1- inch pieces.
Purée sauce: In a blender, combine chopped cilantro, coarse-chopped onion, and garlic. Add broth concentrate, 1⁄2 teaspoon salt, and 1 cup water. (If using a pressure cooker: Combine chicken, sauce, peppers, jerk spice, and rice. Secure lid; set to 15 minutes on high. When done, turn off, and quickly release pressure, covering vent with a kitchen towel. Serve.)
Make rice: If using the stovetop, rinse rice in a fine- mesh sieve until water runs clear. Transfer to a small saucepan and add 1 1⁄2 cups water and 1⁄2 teaspoon salt and bring to a boil. Cover and cook over low until water is absorbed and rice is tender, about 17 minutes. Fluff with a fork and let sit until ready to serve.
Prep chicken: Pat chicken dry, then trim excess fat if necessary. Season all over with jerk seasoning and dust lightly with flour, tapping off the excess.
Start braise: Heat 1 tablespoon oil in a medium pot or Dutch oven over medium-high. Add chicken and cook, turning once, until golden, about 6 minutes total. Transfer to a plate. Add peppers to pot and cook, stirring, until crisp-tender, about 4 minutes.
Finish & serve: Return chicken to pot, add sauce, scrape up any bits stuck to pan; bring to a boil. Cover partially, simmer until chicken is tender and cooked through and sauce is thickened and flavorful, about 15 minutes. Cut lime into wedges. Spoon rice into bowls; top with chicken and sauce. Garnish with reserved cilantro leaves, chopped onion, and lime wedges. Enjoy!