Jollof Rice with Chicken

Shopping list

• 400 g long-grain rice — rinsed and drained

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• 6 piece chicken thighs — bone-in, skin-on

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• 2 piece red bell peppers — roughly chopped

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• 400 g plum tomatoes — tinned

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• 1 piece onion — roughly chopped

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• 1 piece Scotch bonnet chilli — deseeded if preferred

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• 3 tbsp tomato purée

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• 100 ml vegetable oil

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• 600 ml chicken stock

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• 2 tsp curry powder

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• 1 tsp dried thyme

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• 3 clove garlic cloves — minced

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• 2 piece bay leaves

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• 1 tsp salt — or to taste

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Step by step

1. 1

   Season the chicken thighs with half the curry powder, half a teaspoon of salt, and half the thyme. Set aside for 20 minutes.

2. 2

   Blend the red peppers, tinned tomatoes, onion, Scotch bonnet, and garlic in a food processor until smooth.

3. 3

   Heat 50ml of the oil in a large heavy-based pot over medium-high heat. Brown the chicken pieces on both sides until golden, about 4 minutes per side. Remove and set aside.

4. 4

   Add the remaining oil to the pot. Stir in the tomato purée and fry for 2 minutes, stirring constantly to prevent burning.

5. 5

   Pour in the blended pepper mixture and cook for 15– 20 minutes, stirring regularly, until the sauce has thickened and the raw smell has disappeared.

6. 6

   Add the remaining curry powder, thyme, bay leaves, and salt. Stir well and cook for another 3 minutes.

7. 7

   Add the rinsed rice and stir thoroughly to coat every grain in the sauce.

8. 8

   Pour in the chicken stock, nestle the chicken pieces on top, and bring to the boil.

9. 9

   Reduce heat to low, cover tightly with a lid, and simmer for 30– 35 minutes without lifting the lid.

10. 10

    After 30 minutes, check the rice. If there's still liquid, cook uncovered for a few more minutes. If it looks dry, add a splash of water and cover again.

11. 11

    Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork and serve hot.