Platter Of Rice With Meat Recipe

Prep and marinate

Pat the chicken/turkey pieces dry. In a bowl combine olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper and lemon juice. Rub the mixture all over the pieces, cover and refrigerate for at least 1 hour or up to overnight.

Sear and smoke

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet or roasting pan over medium-high heat. Add 1 tablespoon oil and sear the meat skin-side down until golden brown, 4–6 minutes. Turn and sear the other side 3–4 minutes. Optional: add 1 tsp smoked paprika over pieces for extra smoky flavor.

Roast

Transfer skillet to the oven and roast until internal temperature reaches 165°F (74°C) for chicken/thigh pieces—about 20–30 minutes depending on size. Remove and rest 10 minutes before serving. Alternatively grill over medium heat until cooked through for additional smoky flavor.

Prepare rice

Rinse the rice under cold water until the water runs mostly clear. Drain and set aside.

Make the tomato base

In a large heavy pot or Dutch oven, heat vegetable oil over medium heat until shimmering. Add 1/2 cup finely chopped onion (from the divided onions) and sauté until soft and translucent, about 4 minutes. Stir in tomato paste and cook, stirring constantly, 4–5 minutes until it darkens slightly. Add the blended fresh tomatoes and tomato puree, smoked paprika and Cajun/jerk seasoning. Simmer, stirring occasionally, 10–12 minutes to reduce and deepen the flavor. Taste and add sugar to balance acidity, and adjust salt and pepper.

Add aromatics

In a blender or food processor, combine the red bell peppers, scotch bonnet (remove seeds for less heat if desired), the remaining onion, garlic and ginger. Blitz to a smooth paste. Add this pepper-onion paste to the simmering tomato base and cook 8–10 minutes, stirring frequently to prevent sticking and to cook off raw flavors.

Combine and cook rice

Stir in the rinsed rice to coat evenly with the tomato mixture. Add bay leaves. Pour in hot chicken/turkey stock (start with 6 cups), stir once, then bring to a gentle boil. Reduce heat to low, cover tightly and simmer for 18–22 minutes, or until rice is tender and liquid is absorbed. If rice is still firm after time, add up to 1 additional cup stock and cook a few minutes more. Turn off heat and let rest covered for 10 minutes.

Finish rice

Fluff the rice gently with a fork, stir in butter, cooked diced carrots and frozen peas (the residual heat will warm them). Adjust seasoning if needed. Remove bay leaves before serving.

The red pepper/onion/garlic/ginger paste is used in the tomato base (see Rice & Base section). Separately, sauté the diced carrots in a small pan with 1 tbsp oil for 4–5 minutes until slightly tender; set aside to stir into the rice at the finish. Thaw peas and keep ready to fold into the rice right before serving.

Arrange the jollof rice on a large platter. Place the 7 roasted/grilled chicken or turkey pieces on top or around the rice. Sprinkle chopped parsley/cilantro and sliced spring onions over the platter. Add fried plantains on the side if using and lime wedges for squeezing. Serve immediately.