A tasty dish!

2 tablespoons olive oil
1 chicken (broken down into 8 pieces, breasts cut in half crosswise)
1 1/2 teaspoons curry powder
1 teaspoon cayenne pepper
1/2 small onion (peeled, roughly chopped)
1 clove garlic (peeled)
1 cup canned plum tomatoes with their juices (whole)
1 scotch bonnet (stem and seeds removed, roughly chopped)
2 small red bell peppers (stems and seeds removed, roughly chopped)
2 cups chicken stock
2 cups rice
2 bay leaves
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper (to taste)
1/4 cup parsley leaves (to garnish)
2 tablespoons olive oil
1 large red onion (peeled, diced)
1 jalapeno pepper (thinly sliced into rings, optional to remove seeds)
2 cloves garlic (peeled, minced)
1/4 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1 red bell pepper (stemmed, seeded, thinly sliced into strips)
1 yellow bell pepper (stemmed, seeded, thinly sliced into strips)
3 carrots (peeled, grated)
1 15- ounce can vegetarian baked beans (TK BUSH’S)
1 cup frozen peas (thawed)
Kosher salt and freshly ground black pepper (to taste)

For the Rice Jollof with Chicken: Preheat the oven to 400ºF.
In a large saute pan over medium-high heat, warm olive oil. Season chicken pieces with salt and pepper, then sear in batches, skin side down, until golden brown and crispy, about 6-8 minutes. Remove to a plate and set aside. To the same pan, add the curry powder and cayenne pepper and toast for 1-2 minutes. Remove the pan from heat momentarily.
In the carafe of a blender, add the onion, garlic, tomatoes, scotch bonnet, and bell peppers and blend until smooth. Return the pan to heat and stir in the blended vegetables, chicken stock, rice, bay leaves, and thyme. Season with salt and pepper to taste. Add the chicken back to the pan, leaving the seared skin exposed. Cover and cook in the preheated oven until the rice is tender and the chicken is cooked through and registers at 165ºF on a meat thermometer, about 20-25 minutes. Remove the lid in the last 15 minutes of cooking to crisp up the rice. Remove from the oven and allow to cool slightly.
For the Chakalaka: In a large saute pan add the olive oil and heat over medium heat. Add the red onion, jalapeno and garlic and cook until slightly softened, about 1-2 minutes. Add the curry powder, turmeric, and paprika cooking an additional minute to toast the spices. Season with salt and pepper.
Add the bell peppers and carrots, cooking until slightly softened, about 3 minutes. Add the baked beans and stir to combine. Allow the sauce to come to a simmer and reduce for 5 minutes. Stir in the peas and serve warm.
To serve, place a large scoop of rice on the bottom of a plate or shallow bowl. Top with desired pieces of chicken, garnish with parsley leaves. Serve with a side of Chakalaka.
Tip: Treat the Chakalaka as a relish and use as a garnish for any chicken or pork dish!