Spicy Jollof Rice with Grilled Jerk Chicken

1.Prepare the jerk chicken marinade by combining jerk seasoning, olive oil, and lime juice in a bowl.

2.Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3.Preheat a grill or grill pan over medium-high heat.

4.Grill the marinated chicken thighs for about 6-7 minutes per side or until fully cooked and charred in spots. Remove from heat and let rest.

5.While the chicken is marinating, rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

6.Heat vegetable oil in a large heavy-bottomed pot over medium heat.

7.Add the chopped onions and sauté until translucent, about 5 minutes.

8.Add minced garlic, grated ginger, and Scotch bonnet peppers. Cook for 2 minutes until fragrant.

9.Stir in the blended red bell pepper, tomatoes, and tomato paste. Cook the mixture, stirring occasionally, for about 10 minutes until it thickens and the oil begins to separate from the tomato base.

10.Add smoked paprika, dried thyme, curry powder, salt, and black pepper. Stir well to combine.

11.Add the rinsed rice to the pot and stir to coat the grains evenly with the tomato mixture.

12.Pour in the chicken stock and bring to a boil.

13.Reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and liquid absorbed. Avoid lifting the lid during cooking.

14.Once cooked, fluff the rice gently with a fork and adjust seasoning if necessary.

15.Serve the spicy jollof rice on plates with grilled jerk chicken thighs on top or alongside.

16.Garnish with fresh cilantro leaves and serve immediately.