Pat chicken and turkey pieces dry. In a bowl, toss with smoked paprika, ground cumin, cayenne, 1.5 tsp salt, and 3/4 tsp black pepper until evenly coated. Let rest 10 minutes.

Sear and finish proteins

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sear chicken pieces in a single layer for 2–3 minutes per side until golden brown. Remove to a plate. Add remaining 2 tablespoons oil and sear turkey pieces similarly until browned and cooked through (internal temperature 165°F/74°C). Remove and set aside. They will finish cooking further with the rice, so do not overcook.

Sauce & Flavoring

Prepare pepper-tomato purée

In a blender or food processor, combine the large onion (roughly chopped), red bell pepper, scotch bonnet (if using), fresh tomatoes (or crushed tomatoes), tomato paste, garlic and ginger. Blend to a smooth purée. If using canned tomatoes, add them with their juices.

Cook the sauce

Heat 4 tablespoons vegetable oil in a large heavy-bottomed pot (large enough to hold rice and proteins) over medium heat. Add the purée and cook, stirring occasionally, for 10–12 minutes until it reduces, darkens slightly and the raw tomato smell is gone. Add thyme, bay leaves, bouillon cube (crumble it), brown sugar, and smoked salt or extra smoked paprika. Stir and cook another 3–4 minutes. Taste and adjust salt/heat.

Rice & Assembly

Prepare rice

While the sauce reduces, rinse the rice under cold water until the water runs clear, then drain. This removes excess starch so grains stay separate.

Combine rice and sauce

To the reduced purée in the pot, stir in the tomato paste already incorporated and then add the drained rice, stirring to coat every grain with the sauce. Pour in 4 cups of hot chicken or turkey stock. Stir gently to distribute. Add bay leaves (if not already added) and reduce heat to bring to a gentle simmer.

Position proteins and simmer

Nestle the seared chicken and turkey pieces into the rice mixture, pushing them slightly below the surface so they cook in the steam. Sprinkle frozen mixed vegetables and diced green bell pepper evenly over the top. Cover the pot tightly with a lid.

Cook rice

Cook on medium-high until you see steam and a few bubbles at the surface (about 6–8 minutes), then reduce heat to low and simmer gently, covered, for 18–22 minutes without stirring. After 18 minutes, check rice: grains should be tender and liquid absorbed. If still a little liquid remains, cook another 2–4 minutes.

Rest and fluff

Turn off the heat and let the pot sit, covered, for 8–10 minutes to steam. Remove lid, discard bay leaves. Gently fluff the rice with a fork, mixing the proteins and vegetables through the rice so they distribute evenly. Taste and adjust seasoning if needed.

Finish & Serve

Transfer the Jollof rice with turkey and chicken to a large platter. Garnish with chopped parsley or cilantro and lime wedges on the side. Serve hot. Leftovers keep in the refrigerator for up to 3 days and reheat with a splash of water or stock to revive moisture.