📖 Instructions

1. First things first, let’s tackle that jollof rice! You're gonna start by rinsing 2 cups of long-grain rice under cold water until the water runs clear. This helps get rid of some of the starch and keeps the rice from getting too sticky. Trust me, this step matters!
2. Now, in a large pot, heat up 2 tablespoons of vegetable oil over medium heat. Add 1 chopped onion and sauté until it's translucent, like it's almost see-through. This usually takes about 5 minutes.
3. Next, toss in 2 cloves of minced garlic, 1 teaspoon of ginger paste, and 1 teaspoon of curry powder. Stir it all together and cook for another minute until you can really smell the aromas. Mmm, getting good now, isn't it?
4. Pour in a 28-ounce can of crushed tomatoes, 1 cup of tomato sauce, and 2 cups of chicken broth (or vegetable broth for a veggie version). Add 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, salt, and pepper to taste. Bring it all to a boil, then reduce the heat to low.
5. Add the rinsed rice to the pot, stir well, and cover it with a lid. Let it simmer for about 20-25 minutes, or until the rice is cooked through and has absorbed all the liquid. Keep an eye on it, and don’t peek too much!
6. Once the rice is cooked, fluff it with a fork and let it cool completely. Seriously, completely. You don't want a warm salad.
7. While the rice is cooling, let's get to the chicken. Marinate 1 pound of boneless, skinless chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, salt, and pepper. Mix it well and let it sit for at least 15 minutes. The longer, the better, really.
8. Heat a grill pan (or an outdoor grill if you’re feeling fancy) over medium-high heat. Grill the chicken for about 6-8 minutes per side, or until it’s cooked through and has nice grill marks. Let it rest for a few minutes, then slice it into bite-sized pieces.
9. Now for the veggies! Chop 1 red bell pepper, 1 yellow bell pepper, and 1/2 red onion into small pieces. If you want a smoky flavor, give 'em a quick grill, too!
10. Let's whip up that vinaigrette. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey (or maple syrup), 1 teaspoon of Dijon mustard, salt, and pepper. Taste and adjust as needed. It should be zesty and slightly sweet!
11. In a large mixing bowl, combine the cooled jollof rice, grilled chicken, chopped bell peppers, and red onion. Pour the lemon vinaigrette over the salad and toss gently to combine. Make sure everything is nicely coated.
12. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. I know it's hard to wait, but it's worth it!
13. Before serving, give the salad another gentle toss. Garnish with some fresh parsley or cilantro, if you’re feeling extra. Serve cold and enjoy every flavorful bite! I swear, every single bite!