Instructions
Step 1: Season the chicken drumsticks with salt, pepper, curry powder, and paprika. Let them marinate for 15 minutes, then grill on high heat for 8-10 minutes per side until deeply caramelized and cooked through.
Step 2: Heat vegetable oil in a large pot and sauté the chopped onion and minced garlic until fragrant and soft, about 2 minutes.
Step 3: Add the blended red bell pepper and tomato sauce to the pot, stirring well. Cook for 3-4 minutes to deepen the flavors.
Step 4: Stir in the thyme, curry powder, and seasoning cube, then add the chicken broth. Bring to a boil.
Step 5: Add the rice and stir gently to combine. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
Step 6: In the last 5 minutes of cooking, stir in the mixed veggies to warm them through.
Step 7: While the rice finishes cooking, combine the sliced cucumber, chopped tomato, and sliced red onion in a bowl to create a fresh, vibrant salad.
Step 8: Serve the hot Jollof rice on a plate with a grilled chicken drumstick on the side and the fresh salad piled on top.
Storage and Reheating Tips
Store leftover Jollof rice in an airtight container in the refrigerator for up to 3 days. Keep the fresh salad separate to maintain its crispness.
Reheat the rice gently in a pot over low heat with a splash of water or broth to restore moisture. You can also microwave it in a covered bowl for 2-3 minutes.
The grilled chicken can be reheated in the oven at 350°F for about 5 minutes, or served cold with the warm rice if preferred.
For best results, always prepare the fresh salad just before serving to keep the vegetables crunchy and bright.
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