In a skillet, place the chicken thigh with the sliced onion. Season with salt, black pepper, ginger, thyme, a pinch of curry powder, and the bay leaf. Add a small amount of oil and brown the chicken on each side over medium heat. Pour in water with a lemon slice and simmer until fully cooked. Reserve the broth for cooking the rice.

Blend peeled tomatoes, chopped onion, sweet red pepper, and hot red pepper (optional). Transfer this mixture to a pan and cook until it reduces and thickens slightly. Set aside.

For extra flavor, brush the chicken with a bit of the Jollof sauce and bake or fry until browned.

In a large pot, heat oil and add the chopped onion and minced garlic. Sauté until onions become translucent and aromatic. Stir in tomato paste and cook until the paste releases oil. Add the Jollof sauce and continue cooking with curry powder, thyme, bay leaf, salt, and pepper, stirring for about 5 minutes until the mixture thickens.

Stir the rice into the pot until well-coated with the sauce. Pour in the broth, ensuring it covers the rice by about 2 cm. Adjust seasoning with salt and black pepper as needed.

Lower the heat, cover the pot, and allow the rice to cook for about 15–20 minutes, or until most of the liquid has been absorbed and the rice is tender. If using carrots, green beans, and peas, add them when the rice is nearly done. Cover and cook for another 10 minutes.

Once cooked, fluff the rice with a fork and adjust seasoning if necessary. Serve hot with fried plantains, salad, or additional meats as desired.