Jollof Rice with Grilled Chicken

In a bowl, mix minced garlic, grated ginger, Sazón (or curry powder), paprika, thyme, 1/2 tsp salt, and 1/4 tsp black pepper with 1 tbsp oil. Rub over chicken thighs. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.

Roughly chop bell peppers, tomatoes, 1/2 onion, and scotch bonnet pepper (remove seeds for less heat). Blend with a splash of water until smooth.

Preheat grill or grill pan over medium-high heat. Grill chicken thighs until cooked through (internal temp 74°C / 165°F), about 6-8 minutes per side. Remove and set aside.

In a large, heavy-bottomed pot, heat remaining 2 tbsp oil over medium heat. Add the remaining half onion (sliced) and cook until soft, about 3 minutes. Stir in tomato paste and cook for 2 minutes, stirring constantly.

Pour the blended pepper mixture into the pot. Add 1/2 tsp salt, 1/4 tsp black pepper, and bay leaves. Stir well and let simmer for 10 minutes, stirring occasionally, until the sauce reduces and thickens.

Wash the rice (optional) and add to the pot. Stir to coat each grain with the sauce. Pour in chicken stock and 1 cup water, or enough to cover the rice by about 1/2 inch. Bring to a boil.

Reduce heat to low, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed. Do not stir too often; check once at 15 minutes. If using frozen vegetables, stir in the last 5 minutes.

Remove pot from heat, discard bay leaves. Let rice rest covered for 5 minutes. Fluff gently with a fork. Serve rice on a platter with grilled chicken on top. Garnish with fresh tomato and cucumber slices if desired.