Nigerian Jollof rice served with spicy Caribbean-style jerk chicken thighs.
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Rub the jerk seasoning paste thoroughly into the chicken thighs and marinate for at least 2 hours or overnight.
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.
While chicken is roasting, heat vegetable oil in a large pot and sauté the chopped onions until translucent.
Add tomato paste and fry for 5-7 minutes on medium heat, stirring constantly until the color darkens and the sourness is gone.
Stir in the blended red peppers, scotch bonnet, curry powder, thyme, and bay leaves; cook for 10 minutes until the sauce reduces.
Wash the rice thoroughly to remove excess starch, then add it to the pot, stirring to coat every grain with the tomato base.
Pour in the chicken stock, season with salt, cover tightly with foil and a lid, and simmer on low heat for 25-30 minutes.
Once the rice is tender and has absorbed the liquid, fluff with a fork and serve topped with the roasted jerk chicken.
