Homemade Jollof Rice and Chicken with Fresh Salad

A flavorful West African classic, this homemade Jollof rice pairs perfectly with tender, spiced chicken and a refreshing salad to balance the meal.

Steps

1. Rinse the rice in cold water until water runs clear; set aside. 2. In a blender, combine tomato puree, chopped tomato, red bell pepper, onion, scotch bonnet pepper, and garlic; blend until smooth. 3. Heat vegetable oil in a pot over medium heat. Pour in the blended tomato mixture and cook for 10 minutes, stirring occasionally until it thickens and the oil begins to separate. 4. Add thyme, curry powder, and salt; stir well. 5. Add the rinsed rice to the pot and stir to coat with the tomato sauce. 6. Pour in chicken broth or water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and liquid is absorbed. 7. While the rice cooks, season the chicken thigh with paprika, black pepper, garlic powder, and salt. 8. Heat oil in a skillet over medium heat and cook chicken for 6-7 minutes on each side or until fully cooked and golden brown. 9. In a bowl, toss lettuce, cucumber, and cherry tomatoes with olive oil, lemon juice, salt, and pepper. 10. Serve the Jollof rice alongside the cooked chicken and fresh salad.

For the Jollof Rice: - 1/2 cup long-grain parboiled rice - 1/4 cup tomato puree - 1 small tomato, chopped - 1/4 onion, chopped - 1/2 red bell pepper, chopped - 1 small scotch bonnet pepper (optional) - 1 garlic clove, minced - 1/4 tsp thyme - 1/4 tsp curry powder - 1/2 cup chicken broth or water - 1 tbsp vegetable oil - Salt to taste For the Chicken: - 1 small chicken thigh (skin on or off as preferred) - 1/2 tsp paprika - 1/4 tsp black pepper - 1/4 tsp garlic powder - Salt to taste - 1 tsp vegetable oil For the Salad: - 1/2 cup mixed lettuce leaves - 1/4 cucumber, sliced - 4 cherry tomatoes, halved - 1 tsp olive oil - 1/2 tsp lemon juice - Salt and pepper to taste