Season chicken with salt, pepper, thyme, and garlic.

Heat 2 tablespoons of oil in a large frying pan over moderately high heat.

Brown chicken pieces, turning once, about 4 minutes per side.

Add a few teaspoons of water to the skillet to deglaze.

Repeat adding water a few times, then add watered flour to make a gravy.

As chicken browns, add chopped onions to the pan.

Cover the pan and simmer on low heat for 10 to 15 minutes, allowing the chicken to stew.

Clean red beans and check for stones.

Put beans in a stockpot with water to cover, thyme, chopped onions, minced garlic, and black pepper.

Do not add salt at this time because the beans will turn hard.

Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary.

Cook until the beans have softened.

Add salt, coconut milk, and uncooked white rice to the pot.

Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.

Serve hot.