Jollof Rice With Grilled Chicken, Orzo & Black-Eyed Peas

Yields1 Serving
 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
 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)

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.


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.


Add tomato paste and blended tomato pepper mix and cook, stirring for 20-25 minutes.


Add stock, remaining salt, Jolly jollof spice mix, 2 Jolly seasoning cubes. Stir for 10 minutes and add rice.


Add bay leaves, black-eyed peas and cover to cook for 15-20 minutes on medium to low heat.


Turn off heat and mix well to get color. Serve with ready grilled chicken.