Jollof + Chicken Pack Recipe

Prepare ingredients

Rinse the rice under cold water until the water runs mostly clear (removes excess starch). Drain and set aside. Blend the fresh tomatoes and red bell pepper with half of the chopped onion until smooth. Finely chop remaining onion; mince garlic and grate ginger.

Make tomato base

Heat 3 tablespoons oil in a large heavy pot over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Stir in tomato paste and fry 3–4 minutes, stirring continuously, until the paste darkens slightly (this reduces acidity). Add the blended tomato-pepper mixture, minced garlic, and grated ginger. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until the sauce reduces and the oil separates slightly on top.

Season the sauce

Stir in thyme, curry powder, smoked paprika, bay leaves, scotch bonnet (if using), salt and black pepper. Taste and adjust seasoning — the sauce should be well-seasoned because it will flavor the rice.

Add liquid and rice

Add 1 cup of chicken stock to the sauce to thin it slightly and scrape any browned bits from the bottom. Add the drained rice and gently stir to coat each grain with the sauce. Pour in the remaining chicken stock (total 4 cups). Add diced carrots now if using.

Simmer

Bring the pot to a vigorous simmer over medium-high heat, uncovered, for 6–8 minutes to allow steam to escape and for the rice to absorb some liquid. Stir once gently to prevent sticking. Reduce heat to low, cover tightly with a lid (or foil then lid) and cook undisturbed 18–22 minutes, or until rice is tender and liquid absorbed.

Finish rice

Turn off the heat and let the rice rest, covered, 8–10 minutes. Fluff gently with a fork, stir in frozen peas (they will thaw with residual heat) and butter if using. Remove bay leaves and adjust salt/pepper to taste.

Make marinade

In a bowl combine vegetable oil, lime juice, minced garlic, grated ginger, brown sugar, thyme, allspice, smoked paprika, cayenne, salt and black pepper. Whisk to form a paste.

Marinate chicken

Pat chicken pieces dry with paper towels. Rub the marinade all over the chicken, getting under the skin where possible. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator (longer for more flavor).

Cook chicken

Preheat oven to 200°C (400°F) or heat a grill to medium-high. For oven: place chicken on a rimmed baking sheet lined with foil and roast 30–35 minutes or until internal temperature reaches 74°C (165°F) and skin is nicely browned, turning once halfway through. For grill: grill 6–8 minutes per side until cooked through and charred slightly. Baste with any reserved marinade during the last 5–10 minutes of cooking if desired.

Rest

Let chicken rest 5 minutes after cooking, then carve or keep whole depending on pack presentation.

Portion the jollof rice into meal containers first. Place 1 piece of jerk-spiced chicken (thigh) per serving on top or beside the rice. Sprinkle chopped parsley or cilantro over rice and chicken. Add a lime wedge and 2 fried plantain pieces on the side if using.

If packing for delivery: allow hot food to cool slightly (no more than 30 minutes) before sealing to avoid condensation. Use vented lids or a small paper towel under the lid to keep rice from getting soggy. Store chilled if not eaten within 2 hours; reheat until piping hot before serving.