Jollof Rice With Grilled Chicken, Orzo & Black-Eyed Peas
5 Roma Tomatoes, chopped
1 Red Bell Pepper, chopped
1 Medium White Onion, chopped
1-2 Scotch Bonnet Peppers
¼ Cup Vegetable Oil
3 Tablespoons Tomato Paste
2.5 Cups Chicken or Vegetable Stock
1.5 Teaspoon Salt
1 – 2 Teaspoons Jolly Jollof Spice mix
1 Jolly seasoning cube
2 Cups Parboiled Jolly Rice
2 Bay Leaves
½ cup Orzo pasta
1 can Black-eyed peas
CHICKEN
2 Purple or White Onions, chopped
3 Cloves Garlic, minced
1 Inch Fresh Ginger, peeled and cut in half. Or 1 Teaspoon Dried
1 Tablespoon Dried Thyme or 3 Tablespoons Fresh
3 Tablespoons Curry Powder
2 Cubes Jolly seasoning
2 – 3 Pounds chicken (leg pieces)
1
Marinate the chicken and rest for at least 30 minutes. Keep it for grilling at 425 F once done. Add only ½ teaspoon salt here and 1 Jolly seasoning cube.
2
Put tomatoes, bell peppers, and scotch bonnet in blender. Heat oil and add orzo pasta & onions to cook until golden brown after rinsing and draining rice starch.
3
Add tomato paste and blended tomato pepper mix and cook, stirring for 20-25 minutes.
4
Add stock, remaining salt, Jolly jollof spice mix, 2 Jolly seasoning cubes. Stir for 10 minutes and add rice.
5
Add bay leaves, black-eyed peas and cover to cook for 15-20 minutes on medium to low heat.
6
Turn off heat and mix well to get color. Serve with ready grilled chicken.