Wash the 1.25 cups of long-grain rice in cold water until the water runs mostly clear, then drain it well.

Roughly chop the 4 tomatoes, 1 red bell pepper, 2 red onions, 1 sweet chili pepper, 3 garlic cloves, and fresh ginger.

Blend the chopped tomatoes, bell pepper, 1 red onion, sweet chili pepper, garlic, and fresh ginger into a smooth sauce.

Mix the chicken drumsticks with mustard, nokoss seasoning paste, half the salt, half the black pepper, half the paprika, ground ginger, and ground coriander.

Heat 2 tablespoons of vegetable oil in the large pot over medium-high heat, then brown the seasoned chicken drumsticks for 8 to 10 minutes.

Remove the browned chicken from the pot, then sauté the remaining chopped red onion in the same pot for 3 minutes.

Stir in 1 tablespoon of tomato paste and cook it with the onion for 2 minutes until darker and fragrant.

Add the blended tomato sauce, remaining salt, remaining black pepper, remaining paprika, and turmeric, then simmer for 10 minutes.

Pour 2.5 cups of water into the sauce and return the browned chicken drumsticks to the pot.

Bring the sauce to a boil, then stir in the drained rice and level its surface with the wooden spoon.

Cover the pot and cook the rice over low heat for 25 to 30 minutes, until the rice is tender and the chicken is fully cooked.

Place the fresh thyme on top of the cooked rice, then cover the pot tightly for 5 minutes to infuse a smoky herbal aroma.

Peel and slice the 2 plantains into thick diagonal pieces.

Heat the remaining 2 tablespoons of vegetable oil in a frying pan, then fry the plantain pieces for 3 to 4 minutes per side until golden.

Fluff the smoked rice gently and serve it with chicken drumsticks and fried plantain.