Chicken Republic-Style Jollof Rice

Instructions

1. In a large skillet, heat the avocado oil over medium-high heat. Add the sliced chicken and cook until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and the mixture is fragrant, about 5-7 minutes.
3. Add the diced tomatoes to the skillet and cook for another 5 minutes, or until they break down slightly.
4. Stir in the tomato paste and let it cook with the vegetables, allowing the flavors to meld together for about 3 minutes.
5. Return the cooked chicken to the skillet with the vegetable mixture. Mix well to combine, then stir in the turmeric powder, smoked paprika, ground ginger, cayenne pepper, honey, and sea salt. Cook everything together for an additional 2-3 minutes to allow the spices to infuse the flavors.
6. In a separate saucepan, rinse the rice under cold water, then drain thoroughly. Add the rinsed rice to the skillet along with the coconut milk and lemon juice (if using). Mix well to ensure the chicken and vegetables are coated in the liquid.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the rice is cooked and the sauce has thickened, stirring occasionally if needed.
8. Once cooked, stir in the chopped parsley and serve hot as a main course.