Jerk Chicken Jollof Rice

Ingredients

• 4 pieces Chicken thighs, bone-in skin-on
• 3 tablespoons Jerk seasoning paste
• 2 cups Long-grain parboiled rice
• 2 large Red bell peppers, blended
• 0.25 cup Tomato paste
• 3 cups Chicken stock
• 1 medium Red onion, finely chopped
• 0.33 cup Vegetable oil
• 1 whole Scotch bonnet pepper, minced
• 1 teaspoon Thyme, dried
• 1 tablespoon Curry powder
• 3 pieces Bay leaves

Instructions

1. 1

   Rub the jerk seasoning paste thoroughly into the chicken thighs and marinate for at least 2 hours or overnight.

2. 2

   Preheat oven to 400°F (200°C) and roast the chicken thighs for 35-40 minutes until the skin is charred and internal temperature reaches 165°F.

3. 3

   While chicken is roasting, heat vegetable oil in a large pot and sauté the chopped onions until translucent.

4. 4

   Add tomato paste and fry for 5-7 minutes on medium heat, stirring constantly until the color darkens and the sourness is gone.

5. 5

   Stir in the blended red peppers, scotch bonnet, curry powder, thyme, and bay leaves; cook for 10 minutes until the sauce reduces.

6. 6

   Wash the rice thoroughly to remove excess starch, then add it to the pot, stirring to coat every grain with the tomato base.

7. 7

   Pour in the chicken stock, season with salt, cover tightly with foil and a lid, and simmer on low heat for 25-30 minutes.

8. 8

   Once the rice is tender and has absorbed the liquid, fluff with a fork and serve topped with the roasted jerk chicken.