Ingredients

For The Chicken

• 1000 g chicken (legs & thighs, about 6 medium pieces)

• 1 teaspoon chicken bouillon cube

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon red pepper or cayenne

• 1 teaspoon black pepper

• 1/2 teaspoon smoked paprika (optional)

• 1/2 teaspoon salt

• 1/2 teaspoon curry powder

• 1 tablespoon oil

• 1/2–1 tablespoon lemon juice

For The Rice

• 3 medium tomatoes

• 1 large bell pepper

• 1–2 Scotch bonnet peppers

• 1/2 small onion, chopped

• 2 garlic cloves

• 70 g tomato paste (2.5 oz)

• 1/2 teaspoon crushed chicken bouillon cube

• 1 teaspoon salt

• 1 teaspoon curry powder

• 1 cup coconut milk

• 1 cup chicken stock

• 1 cup water

• 4 cups rice

• Extra 1 teaspoon salt (for the rice)

Direction

Season & Marinate The Chicken

1. In a bowl, season chicken with garlic powder, onion powder, black pepper, cayenne, smoked paprika, curry powder, bouillon cube, and salt.

2. Add oil and lemon juice, then massage thoroughly to coat.

3. Cover and marinate for at least 30 minutes (overnight gives deeper flavor).

Prep The Rice Base

1. Rinse rice until water runs clear to remove excess starch.

2. Rinse and chop tomatoes, bell pepper, and Scotch bonnet.

3. Heat oil in a large pot over medium heat.

4. Add chopped onions and garlic; sauté for 2 minutes until softened.

5. Add tomato paste and fry for 5 minutes until it darkens and separates from the oil.

6. Add chopped tomato‑pepper mixture.

7. Season with curry powder, bouillon, and salt.

8. Cook for 10–15 minutes, stirring occasionally, until raw tomato taste disappears.

Cook The Coconut Rice

1. Add coconut milk, chicken stock, and water to the thickened sauce.

2. Add rinsed rice and the extra teaspoon of salt.

3. Mix well, cover, and reduce heat to medium.

4. Cook for 20–25 minutes until rice is tender and liquid is absorbed.

5. Fluff gently to release steam.

Cook The Chicken

1. Air fry or grill marinated chicken at 375°F (190°C) for 20 minutes, flipping halfway.

2. Ensure internal temperature reaches 165°F (74°C).

Serve

Mix rice lightly, plate, and serve with grilled chicken.
Garnish with fresh parsley for color.