Afro-Caribbean fusion! Two of the most iconic dishes from the Caribbean and Africa makes this absolutely FLAVALICIOUS dish! Wow the flavours are explosive!
2 Leg & Thigh quarters 1 tbsp. Jerk seasoning or all purpose seasoning 2 tbsp. Jerk paste1/2 tsp. Browning 384ml jerk bbq sauce
1 red bell pepper chopped400g chopped or plum tomatoes2 white onion or red onion chopped 2 scotch bonnet de-seeded 750ml water 4 garlic cloves minced200g tomato paste1 tsp. Salt 1 tbsp. All purpose or stock cubes 1 tbsp. Curry powder 2/3 bay leaves 3/4 cups washed rice Long grain rice.
Serve with plantain, steamed cabbage.
Firstly we’ll start with the chicken, we are using 2 leg and thigh quarters, make sure the chicken is nice and clean. Clean with lemon and vinegar. No duty chicken round here.
Next, score the chicken with a knife, this helps the seasoning to get deep down inside to create maximum FLAVA. Now season di ting making sure all of the seasoning is incorporated around the chicken. For best results marinate overnight or for a at least 2 hours. Then place in a pre-heated oven for 50 minutes on 180 degrees.
Now for the Jollof rice. You’ll need a blender, add Red bell pepper, chopped tomatoes, scotch bonnets, onion, and 1 cup of water (250ml) to help with a smooth blend. Blend until smooth.
In a saucepan add 1 cup Vegetable oil on a medium- high heat add onions, garlic then cook for 3 minutes until caramelised, then add tomato paste then cook for 5 minutes until smooth. Add Jollof mixture stir and bring to a boil (Now to season di ting, then season with salt, all purpose or stock cubes, dried thyme, curry powder, ginger. This is important to getting that FLAVA.
Add wash rice, make sure its wash ukna, wash it 3/4 times until water is clear. Then add to saucepan then stir into the pot making sure rice is mixed into the the jollof mixture. Add some water making sure water level is 2/3 cm above the rice. Keep on a medium to high heat bringing the rice to a boil.