Season the chicken with chopped onions, ginger, crushed garlic, thyme, curry powder, salt, and crushed bouillon cubes.

Mix well, cover, and let the chicken cook on low heat for 10 minutes (see note 1).

After about 10 minutes, add water and let the chicken simmer a bit longer to create a rich stock.

Once the chicken is cooked, remove it and strain the stock.

Pour enough oil into a pan or pot and heat it over medium-high heat.

Carefully add a few pieces of chicken to the hot oil without overcrowding the pan. For maximum flavor, toss in half an onion with the root still intact.

Fry the chicken in batches until golden brown, then transfer to a paper towel-lined plate to drain any extra oil (see note 2).

Cut the tomatoes, bell peppers, onions, and garlic into smaller pieces, leaving the garlic in its shell to prevent burning.

Place the vegetables in an oven-safe dish and roast at 400°F (200°C) for about 30 minutes, turning halfway through.

Once roasted, transfer the vegetables to a blender, squeeze out the garlic, and blend everything to a smooth paste (see note 3).

In a large pot, heat up some oil over medium heat. Add the chopped onion and fry until softened

Add the tomato paste and fry until it darkens and the oil begins to separate, about 15 minutes.

Add the tomato sauce, salt, bouillon, thyme, bay leaves, and curry powder. Mix well.

Pour in the chicken stock and water, stir well, cover, and let it cook for about five minutes. If you do not have enough chicken stock, add more water.

Add the rinsed rice (see note 4) and the remaining water (the water should be just slightly above the rice).

Stir to combine, then cover tightly with foil or a lid to trap the steam (see note 5).

Cook on medium heat for 25 minutes. Then reduce heat and continue cooking for about 5–10 more minutes (see note 6).

Once done, mix the rice thoroughly and serve with fried chicken, plantains, coleslaw, or a fresh salad.