Jollof Rice with Suya Chicken

Marinate chicken with oil, citrus, spices, peanut powder, brown sugar, and tomato paste for at least 45 minutes. Roast at 425°F for 35–45 minutes, then broil briefly for color.

Blend bell peppers, garlic, ginger, Scotch bonnet, and crushed tomatoes.

In a heavy pot, cook onion in oil until softened. Add tomato paste and fry until deep brick red. Add blended pepper mixture and cook 20–30 minutes until thick and reduced.

Stir in spices, bay leaves, bouillon, salt, butter, sugar, and any chicken drippings. Add rice and stock, cover tightly with foil and a lid, then cook on low for 25 minutes.

Fluff, add a splash more stock if needed, and cook 5–10 minutes longer. Let the bottom toast slightly for that smoky party-jollof flavor, then rest covered 10 minutes.