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1. Cook Pasta:
– Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare Chicken:
– Heat 1 tbsp of vegetable oil in a large skillet over medium heat.
– Add the marinated jerk chicken breasts and cook until fully cooked, about 6-8 minutes per side. Remove from the skillet and slice into strips.
3. Make Jollof Sauce:
– In the same skillet, heat the remaining 1 tbsp of vegetable oil.
– Add the chopped onion, garlic, and bell pepper. Sauté until soft and fragrant, about 3-5 minutes.
– Add the tomato sauce, curry powder, thyme, paprika, and scotch bonnet pepper (if using). Cook for another 5 minutes, stirring frequently.
4. Combine:
– Pour in the chicken broth and let it simmer for 10 minutes until the sauce thickens slightly.
– Add the cooked linguine and sliced jerk chicken to the skillet. Toss everything together until well combined and heated through.
5. Serve:
– Garnish with fried plantain slices and serve immediately. Enjoy the explosion of flavors!
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