Nigerian Jollof Rice with Spicy Grilled Chicken

1Rinse the rice under cold water (½ cup) until the water (½ cup) runs clear, then soak it in water (½ cup) for 30 minutes. Drain and set aside.

2In a large pot, heat the vegetable oil (¼ cup) over medium heat. Add the chopped onions and sauté until translucent.

3Add the chopped red and green bell peppers, and cook for another 3-4 minutes until softened.

4Stir in the diced tomatoes and tomato paste (2 tablespoons), cooking for about 5 minutes until the mixture thickens.

5Add the thyme (1 teaspoon), curry powder (1 teaspoon), paprika (1 teaspoon), salt, and pepper, mixing well to combine.

6Pour in the chicken stock (2 cups) and bring the mixture to a boil.

7Add the soaked rice to the pot, stirring to ensure the rice is evenly coated with the sauce. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

8While the rice is cooking, prepare the chicken. In a bowl, mix the cayenne pepper, garlic powder (1 tablespoon), onion powder (1 tablespoon), ginger powder (1 tablespoon), vegetable oil (¼ cup), salt, and pepper to create a marinade.

9Coat the chicken thighs (1 pound) with the marinade and let them sit for at least 30 minutes.

10Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and charred.

11Once the rice is done, fluff it with a fork and serve it on a plate topped with the spicy grilled chicken.