Ingredients

For the chicken

• 750 g chicken thighs

• ½ teaspoon Crushed chicken bouillon cube

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon red pepper (cayenne)

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon salt

• ½ teaspoon dried thyme

• 1½ teaspoons oil

• ¼ – ½ tablespoon lemon juice

• Roasted Tomato Sauce:

• 3 medium tomatoes 300g

• 1½ large bell peppers 275g

• 1 scotch bonnet pepper adjust to taste

• ¼ small red onion

• ½ bulb garlic

• Few sprigs of thyme

• 1½ teaspoons oil

• 6 oz tomato paste 165g

• 2 tablespoons oil

• For the Rice:

• 2½ cups sella basmati rice 500g

• ¾ cup blended tomato sauce 205g

• 1¼ teaspoons salt

• ½ teaspoon crushed bouillon chicken cube

• 1½ teaspoons dried thyme

• 1 bay leaf

• 1½ teaspoons curry powder

• Juice from the grilled chicken 2-4 tablespoons…¼ cup max

• 1½ cups water or chicken stock

Direction

For the Chicken:

• Clean the chicken, then transfer it to a large bowl.

• Season the chicken thighs with crushed chicken bouillon, garlic powder, onion powder, red pepper, black pepper, smoked paprika, salt, dried thyme, oil, and lemon juice.

• Mix thoroughly until the chicken is evenly coated.

• Allow the chicken to marinate for at least 1 hour in the refrigerator, or marinate for longer or overnight if there’s time.

For the Roasted Vegetables:

• Preheat the oven to 400°F (200°C).

• Rinse, cut the peppers, tomatoes, and half a small onion and transfer to a large casserole or baking dish.

• Add a garlic bulb with the top sliced off along with a few sprigs of thyme then drizzle with oil.

• In a small ramekin, add the tomato paste.

• Cover with enough oil.

• Place it in the casserole dish alongside the vegetables.

• Transfer the casserole to the oven and roast for 30-35 minutes, or until the vegetables are soft and slightly charred, mixing the vegetables halfway through.

• Also, Check on the tomato paste and stir halfway through roasting.

• Transfer the marinated chicken to a baking dish and then to the oven.

• Roast for 40-45 minutes, or until the chicken is cooked through. (See Note 1)

• After about 35-40 minutes, remove the roasted vegetables from the oven and allow them to cool slightly.

• Transfer the vegetables to a blender, squeeze out the roasted garlic from its skin.

• Blend until smooth.

• After 40-45 minutes, remove the chicken from the oven.

• Remove the from the pan and save any juices released during cooking for later use. (See Note 2)

For the Jollof Rice:

• Reduce the oven to 350°F (175°C).

• Rinse the sella basmati rice thoroughly under running water until the water runs clear, then drain well.

• In a casserole or baking dish (see Note 3), add the roasted pepper and tomato blend, the tomato paste and oil mixture, water and reserved chicken juices.

• Season with salt, crushed bouillon, dried thyme, bay leaves, and curry powder.

• Mix well, then add the rinsed rice.

• Mix thoroughly to coat the rice.

• Cover the dish tightly with aluminum foil to trap steam.

• Bake for 50-60 minutes or until the rice is cooked through.

• Once done, remove from the oven, stir the rice well, and serve with the grilled chicken.

Notes

1. Roasting times may vary based on the size of the chicken pieces. Just make sure the chicken is fully cooked and you can check that it reaches an internal temperature of 175°F.

2. The juices from the roasted chicken add a deep, rich flavor to the rice. If you don’t have enough of the juice, you can replace them with chicken stock or more water.

3. For easier cleanup, use the same casserole or baking dish used for roasting the peppers to bake the rice. If it’s large enough.