Grilled Chicken with Jollof Rice and Salad Recipe

Instructions

Step 1: Wash the rice thoroughly and set aside.

Step 2: In a large pot, heat olive oil over medium heat and sauté the chopped onion, garlic, and ginger until fragrant.

Step 3: Stir in the tomato paste and cook for 2 minutes.

Step 4: Add the tomato sauce, paprika, curry powder, thyme, salt, and black pepper, then simmer for 5 minutes.

Step 5: Add the rice and stir until well coated in the tomato mixture.

Step 6: Pour in the chicken broth, cover, and cook on low heat for 20–25 minutes until the rice is tender.

Step 7: Stir in the mixed vegetables if using and cook for another 5 minutes.

Step 8: In a bowl, combine melted butter, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 9: Coat the chicken drumsticks evenly with the seasoning mixture.

Step 10: Grill or bake the chicken for 35–40 minutes, turning occasionally, until golden brown and fully cooked.

Step 11: Arrange the jollof rice, grilled chicken, cucumber slices, tomato slices, and red onion rings on serving plates.

Step 12: Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftover chicken, rice, and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and jollof rice in the microwave or on the stovetop until heated through.

Add a splash of water or broth to the rice before reheating to keep it moist.

Fresh salad ingredients should be kept chilled and served cold for the best freshness and texture.