West African Jollof Platter

Step 1

Pat the chicken thighs dry with paper towels, pressing gently on both sides until no moisture beads remain on the surface.

Step 2

Cut the onion in half from root to tip, then place each half flat-side down and slice crosswise into thin half-moons, about 1/4-inch thick.

Step 3

Slice the red bell pepper in half lengthwise, remove the seeds and white core inside, then slice each half into thin strips about 1/4-inch wide.

Step 4

Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Place the chicken thighs in the hot oil in a single layer without overlapping, then cook without moving until the bottom is golden brown and looks like caramel, about 5 minutes.

Step 6

Flip each chicken thigh using tongs and cook the other side until also golden brown, about 4 minutes, then remove to a clean plate.

Step 7

Add the sliced onion and bell pepper strips to the same skillet and cook, stirring with a wooden spoon every 30 seconds, until they soften and turn golden at the edges, about 5 minutes.

Step 8

Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and smells rich and concentrated, about 2 minutes.

Step 9

Pour in 4 cups of water and stir with the wooden spoon until the tomato paste is fully dissolved and the liquid is uniform red-brown with no streaks.

Step 10

Add the rice to the liquid and stir until no dry grains remain visible on the surface, then nestle the cooked chicken thighs on top of the rice in a single layer.

Step 11

Reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and let it simmer undisturbed until the rice is tender and has absorbed all the liquid, about 18 minutes.

Step 12

Remove from heat and let sit, still covered, for 5 minutes so the steam finishes cooking the top layer of rice.

Step 13

Cut the lime in half and squeeze the juice from both halves over the top of the jollof in a thin drizzle, then gently fluff the rice with a fork to mix the lime throughout.

Step 14

Taste a small spoonful of rice and add a pinch of salt and pepper if needed, stirring gently to distribute evenly.