Liberian Jollof Rice

Cut the chicken into bite-sized pieces and season with salt and pepper. Dice the large onion into small pieces and set aside.

Heat oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onion and sauté until softened and fragrant, about 2-3 minutes.

Add the seasoned chicken pieces to the pot and brown on all sides, stirring occasionally for about 5-7 minutes.

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and coat the chicken.

Add the cubed salt pork (or ham/beef) and crumbled chicken bouillon cubes, stirring well to combine.

Pour in the rice and stir constantly to coat each grain with the oil and tomato mixture for 2-3 minutes.

Add the canned mixed vegetables (with liquid) and hot pepper to the pot, stirring to distribute evenly.

Pour in enough water or chicken stock to cover the rice by about 1 inch. Taste and adjust seasoning with salt and pepper as needed.

Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer without stirring until the rice is tender and liquid is absorbed, about 25-30 minutes.

Remove from heat and let the jollof rice rest covered for 5 minutes to allow the rice to fully set.

Fluff the rice gently with a fork and transfer to a serving dish. Serve hot, ensuring each portion contains chicken, meat, and vegetables.