The Best Chicken and Rice (Peri Peri & Jollof)

In a large 12” skillet set over medium high heat, add 2 tablespoons of canola or avocado oil. Once hot, add in your Thai chilis, bell pepper, fresno peppers, red onion, and garlic. Season lightly with salt and toss in your bay leaves. Cook for 4-5 minutes, stirring often, until you start to get a little bit of color on your vegetables and they are nicely softened.

Once colored, reduce the heat to medium-low and add your paprika, dill, thyme, and black pepper. Continue cooking, stirring occasionally, until your spices are toasted and fragrant, about 30 seconds to one minute.

Add a splash of water to your pan to deglaze all of the stuck on flavor then add that liquid to the blender.

Transfer your vegetables to a blender along with your lemon zest, lemon juice, salt, and sugar. Begin blending at medium speed, rolling up to as high as possible. If your mixture isn’t quite vortexing in the blender add water 1 tablespoon at a time just until loosened and blending without any trouble. Increase the speed of the blender to high and blend until as smooth as possible.

Once smooth, continue to blend and slowly stream in your avocado oil, being sure to add the oil in a slow steady stream until all of the oil is added. If you want the sauce to stay extremely smooth and emulsified, blend in the xanthan gum until evenly incorporated.

Optionally, you can pour your sauce through a fine mesh strainer or chinois to get it extra smooth. Cool completely and use both as a sauce and marinade for the chicken.

In a bowl, whisk together peri peri sauce and miso until fully combined.

Place chicken leg quarters in a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat each piece. Make sure the marinade gets under the skin. Cover and refrigerate for at least 2 hours—or ideally overnight—for maximum flavor.

Set up a two-zone fire on a grill: one side of the grill on medium-high (direct heat), the other side on low or unlit (indirect heat).

Remove chicken from the fridge and let it rest at room temperature for 15 minutes. Then season both sides very lightly with kosher salt. Generously spray your grates with cooking spray. Place the chicken skin-side down over the hot zones and close the lid. Grill for about 2-3 minutes, flip and grill the other side for another 2-3 minutes. Transfer to the indirect side of the grill and close the lid and cook until the internal temperature reaches about 185 °F (75 °C), about 25-30 minutes.

Move the chicken back over to the direct-heat side and grill, skin-side down, for another 1-2 minutes per side—just long enough to develop light char and crispy skin. Aim for a final internal temperature of 190 °F (82 °C) for super tender, fall-off-the-bone juicy meat.

Transfer the chicken to a plate, tent loosely with foil, and let rest for 5 minutes. Serve and enjoy!

Char your red bell peppers over an open flame until completely blackened on all sides. Alternatively, you can char them on a sheet pan under the broiler set to high or use a kitchen torch. Once evenly colored, place into a large heatproof bowl, cover with plastic wrap, and let stem until softened, about 2-3 minutes. Peel off the burnt skin using a dampened paper towel. Cut off the stems and take out the cores of the bell peppers. Transfer to a blender along with the Roma tomatoes, red onion, Scotch Bonnets, and ginger. Blend starting on low and work your way up to high until extremely smooth.

Add the blended sauce to a large saucepot set over medium-high heat and reduce until thickened and the total volume reaches 1.5 cups, about 10-15 minutes.

In a large 5qt saute pan, heat up your oil over medium, add onion and garlic, and saute. Season with a touch of salt to draw out the moisture from the vegetables. Cook until lightly colored, about 4-6 minutes. Add tomato paste and fry until very dark and oil begins to separate, about 4-5 minutes.

Add your salt, thyme, curry, chicken bouillon, smoked paprika. Mix and cook until fragrant, about 1 minute. Deglaze with your cooked down pepper paste.

Pour in water and chicken stock, stir to combine. Increase the heat to medium-high, bring to a boil, then add your rice. Stir together until completely homogenous. Add in your bay leaves. Cover tightly with foil then a lid. Cook on medium-low heat for 25 minutes, then reduce heat to low and cook for 5-10 more minutes. Stir in unsalted butter and enjoy.

Peel each plantain by cutting off both “stem” ends and running a small paring knife along the ridge of the skin. Open the peel and remove the flesh. Slice the plantains on the diagonal into pieces about ½″ thick for an elegant presentation and quick, even cooking.

Pour oil into a heavy skillet or Dutch oven until it reaches about 1½–2″ deep. Warm over medium-high heat until shimmering and you see a few wisps of smoke, or until a small piece of plantain sizzles immediately on contact.

Carefully add a single layer of plantain slices—do not overcrowd. Fry for 2-3 minutes per side, turning once, until they turn deep golden-brown and develop a light crust. If your oil is too hot, the exterior will burn before the inside softens; adjust heat to maintain a steady sizzle.

Use a slotted spoon to transfer the fried plantains to a paper-towel-lined plate. While still hot, sprinkle with a pinch of salt if desired. The residual heat helps the salt adhere and draws out extra sweetness.

In a medium mixing bowl, gently toss your lettuce with the olive oil and lemon juice then season to taste with salt.

Plate up a generous portion of your rice and place a few slices of Dodo and a handful of your dressed greens along the side of the plate. Serve and enjoy!