Jollof Rice with Grilled Chicken and Pear Salad

This vibrant dish combines the rich, savory flavors of traditional Jollof rice with perfectly grilled chicken, complemented by a refreshing pear salad. The sweetness of the pears balances the spiciness of the Jollof, creating a harmonious meal that is both satisfying and refreshing. Ideal for those looking for a balanced meal that respects traditional culinary principles while introducing a creative twist.

Ingredients:

• 2 cups long-grain rice
• 1/4 cup vegetable oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 tomatoes, blended
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 chicken thighs, boneless and skinless
• 1 tablespoon jerk seasoning
• 1 ripe pear, sliced
• 2 cups mixed salad greens
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic vinaigrette

Instructions:

1. Rinse the rice under cold water until the water runs clear. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and red bell pepper, sautéing until soft.
3. Stir in the blended tomatoes and tomato paste, cooking for about 5 minutes until the mixture thickens.
4. Add the chicken broth, thyme, curry powder, paprika, salt, and pepper. Bring the mixture to a boil.
5. Add the rinsed rice to the pot, stir well, and reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is cooked and all the liquid is absorbed.
6. While the rice is cooking, season the chicken thighs with jerk seasoning. Grill the chicken over medium heat for about 6-7 minutes on each side, or until fully cooked.
7. In a bowl, combine the sliced pear, mixed salad greens, and toasted walnuts. Drizzle with balsamic vinaigrette and toss gently.
8. Once the rice is done, fluff it with a fork and serve alongside the grilled chicken and pear salad.