Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. In a bowl, combine the vegetable oil, paprika, garlic powder, onion powder, thyme, salt, and black pepper.
Step 3. Rub the seasoning mixture all over the chicken drumsticks.
Step 4. Place the drumsticks on a baking sheet and roast for 35 minutes.
Step 5. In a small bowl, mix the honey, tomato paste, and soy sauce.
Step 6. Brush the glaze over the drumsticks and return them to the oven for an additional 10 minutes until caramelized and cooked through.
Step 7. Rinse the rice thoroughly and set aside.
Step 8. Heat vegetable oil in a large pot over medium heat.
Step 9. Sauté the diced onion for 3 minutes until softened.
Step 10. Add the chopped bell pepper, tomatoes, and tomato paste. Cook for 8 minutes, stirring occasionally.
Step 11. Stir in the paprika, curry powder, thyme, salt, and black pepper.
Step 12. Add the rice and stir well to coat with the tomato mixture.
Step 13. Pour in the chicken broth and bring to a gentle boil.
Step 14. Reduce the heat to low, cover, and cook for 20 minutes.
Step 15. Add the green beans during the last 10 minutes of cooking.
Step 16. Continue cooking until the rice is tender and the liquid has been absorbed.
Step 17. Fluff the rice with a fork.
Step 18. Arrange the Jollof rice on serving plates and top with the glazed chicken drumsticks.
Step 19. Add the sliced tomatoes, cucumber, and red onion rings on the side.
Step 20. Serve immediately.
Storage and Reheating Tips
Store leftover chicken and Jollof rice in separate airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
Reheat the rice in the microwave with a splash of water or broth to restore moisture.
Store the fresh salad separately and prepare fresh slices when possible for the best texture.
Chicken and Jollof rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Continue on the next page