Jollof Rice with Grilled Chicken

• 2 1/2-3 pounds chicken thighs, about 6
• 2 teaspoons salt
• 2 teaspoons onion powder
• 1 teaspoon fresh thyme
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 2 cups long-grain rice, rinsed
• 1 can tomato sauce, 8 oz
• 3 cups chicken stock
• 1 teaspoon paprika
• 1/2 teaspoon curry powder
• 1/2 pound assorted vegetables, carrots, peas, green beans
• 1 scotch bonnet pepper, optional

Instructions

1. 1
   Wash and dry the chicken thighs, then sprinkle generously with the salt, onion powder, thyme, garlic powder, smoked paprika, white pepper, and cayenne.
2. 2
   Heat 2 tablespoons of oil in a large oven-safe pan and brown the chicken for about 3 minutes per side, then set aside.
3. 3
   Preheat the oven to 350F. Rinse the rice until the water runs clear.
4. 4
   Keep 2-3 tablespoons of oil in the pan, add the onion, bell pepper, garlic, and ginger, and saute until soft, 2-3 minutes.
5. 5
   Add the rinsed rice and stir for 2 minutes, then pour in the tomato sauce, chicken stock, salt, paprika, white pepper, curry powder, and bouillon.
6. 6
   Stir, return the chicken to the pan, and bring to a boil.
7. 7
   Cover and bake for about 20 minutes, then stir in the vegetables and bake 10-15 minutes more.
8. 8
   Let cool slightly, fluff the rice, and serve warm.