Rinse the basics
Rinse the rice in a fine-mesh sieve under cold water until the water runs less cloudy; this helps the grains cook up fluffy instead of gummy. Drain the canned beans, reserving about 150 ml of the canning liquid for the pot. Give the bell pepper a quick rinse and set everything aside.
Chop and slice
Peel and finely dice the onion. Halve the bell pepper, remove the seeds and white ribs, and dice it small so it softens evenly into the rice. Slice the chicken breasts into strips or thin cutlets of even thickness so they cook quickly and stay juicy.
Marinate the chicken
In a bowl, combine the chicken with oregano, cumin, paprika powder, soy sauce, Worcestershire sauce, the bay leaf, a few grinds of black pepper, and a little panca chili if you want some extra warmth and depth. Toss well so every piece is coated, then let it marinate for at least 20 minutes.
Heat the pot
Set a medium pot with a tight-fitting lid over medium heat so it is ready for the rice.
Cook rice and beans
Add the onion and bell pepper to the pot with 2 to 3 tablespoons of the coconut milk and cook, stirring, until softened and glossy, about 3 to 4 minutes. Stir in the rinsed rice for 1 minute, then add the beans, the reserved bean liquid, the remaining coconut milk, and the salt. Bring everything to a gentle boil, stir once, cover, reduce the heat to low, and cook for 18 minutes; turn off the heat and let it rest, still covered, for 10 minutes so the rice finishes steaming.
Heat the skillet
While the rice cooks, place a large nonstick or well-seasoned skillet over medium-high heat until it is properly hot.
Pan-fry the chicken
Lift the chicken out of the bowl, setting the bay leaf aside for a moment, then lay the pieces in the hot skillet in a single layer; cook in batches if needed. Sprinkle lightly with salt, cook without moving for 4 minutes, then turn the pieces and cook for 3 minutes more, until nicely browned and the thickest pieces reach 165° F. Pour in any remaining marinade with the bay leaf, including the oregano, cumin, paprika powder, soy sauce, Worcestershire sauce, black pepper, and optional panca chili, and let it bubble hard for 2 minutes until slightly glossy and fully cooked.
Fluff and serve
Fluff the coconut rice and beans with a fork, mixing the vegetables through and breaking up any compact spots. Taste and add a little more salt if needed. Spoon the rice onto plates and top with the glazed chicken and all the good pan juices.
