1) Pour the oil in to a large saucepan over a medium heat. 2) Add the onion and fry until softened. 3) Add the garlic, herbs and seasoning, and stir. Add a little water if needed to prevent sticking. 4) Add Worcestershire sauce. 5) Add the chicken thighs and brown, do this in batches if necessary. 6) Add the chicken stock and creamed coconut scraping the gooey bits off the bottom of the pan. 7) Add the rice and beans, cover with extra water if needed. 8) Bring to the boil then turn down to simmer, stirring occasionally, for an hour or until the chicken falls off the bone. 9) Add more water during cooking if it gets too dry. 10) Remove the chicken thighs from the saucepan and shred the chicken from the bones. 11) Add the chicken back to the pan, discarding the bones and skin. 12) Stir to incorporate the chicken and check the seasoning. 13) Serve with your favourite hot sauce.