Exquisite Spicy Jollof Rice with Succulent Grilled Chicken

Jollof Rice is a beloved West African dish known for its vibrant orange-red color, rich flavors, and perfect balance of spices. The rice is cooked in a savory tomato and pepper-based sauce, often accompanied by vegetables and proteins of choice. In this recipe, we’re pairing this exquisite Jollof rice with succulent grilled chicken, seasoned to perfection and slow-grilled to ensure every bite is tender and flavorful.

Ingredients ###

# For the Jollof Rice: ####
– 2 cups long-grain parboiled rice
– 1/4 cup vegetable oil
– 1 large onion, chopped
– 1 red bell pepper, chopped
– 2 cloves garlic, minced
– 1 thumb-sized ginger, minced
– 3 fresh tomatoes, chopped
– 1/4 cup tomato paste
– 2 cups chicken or vegetable broth
– 1 teaspoon thyme
– 1 teaspoon curry powder
– 1 teaspoon paprika
– 1 teaspoon dried mixed herbs
– 1 bay leaf
– Salt and pepper to taste
– 1 cup mixed vegetables (optional: peas, carrots, green beans)

# For the Grilled Chicken: ####
– 4 chicken thighs
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon cayenne pepper (optional, for extra spice)
– Salt and pepper to taste

Instructions ###

# Prepare the Jollof Rice: ####
1. Wash and soak the rice: Rinse the rice under cold water until the water runs clear. Then, soak it in water for about 10 minutes and drain.
2. Sauté the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they turn golden, about 5 minutes. Stir in the garlic and ginger, and cook for another 2 minutes until fragrant.
3. Cook the tomato mixture: Add the chopped tomatoes, red bell pepper, and tomato paste to the pot. Cook for about 10-15 minutes, stirring frequently until the tomatoes break down and the oil begins to separate from the mixture.
4. Season and simmer: Add the chicken or vegetable broth, thyme, curry powder, paprika, dried mixed herbs, bay leaf, salt, and pepper. Bring the mix to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
5. Add the rice: Add the drained rice to the pot and stir well to combine. Cover the pot with aluminum foil and then the lid to trap the steam. Cook on low heat for 20-30 minutes, stirring occasionally to prevent sticking. If using, add the mixed vegetables during the last 10 minutes of cooking.

# Prepare the Grilled Chicken: ####
1. Season the chicken: In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and pepper. Toss the chicken thighs in the marinade, ensuring they are well coated.
2. Grill the chicken: Preheat your grill to medium-high heat. Grill the chicken thighs for 6-8 minutes on each side, or until fully cooked through and beautifully charred. Alternatively, you can use a grill pan or roast the chicken in a 400°F (200°C) preheated oven for 25-30 minutes, flipping halfway.

Serve: ###
Plate the Jollof Rice alongside the grilled chicken. Garnish with fresh herbs if desired, and enjoy a delicious, hearty meal that brings the vibrant flavors of West Africa to your table!