Instructions

1. Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and red bell pepper, cooking until softened, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the diced tomatoes and tomato paste to the pot. Cook for 10 minutes, stirring occasionally, until the mixture thickens.
5. Pour in the chicken broth, then add the soaked rice, thyme, bay leaf, salt, black pepper, and cayenne pepper. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, keeping the lid on.
7. While the rice is cooking, marinate the chicken. In a bowl, mix lime juice, garlic, ginger, cayenne pepper, salt, and a dash of black pepper. Coat the chicken in the marinade and let it sit for at least 15 minutes.
8. Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 7-10 minutes per side, or until fully cooked and juices run clear.
9. Fluff the Jollof rice with a fork, serve it on a platter, and top with grilled chicken. Enjoy your West African feast!