West African Coconut Chicken Jollof Rice

Instructions

1. 1

   Rinse the rice thoroughly in cold water until the water runs clear. Set aside.

2. 2

   Cut the boneless chicken thighs into bite-sized pieces and season lightly with a pinch of salt.

3. 3

   In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides for about 5-7 minutes. Remove the chicken and set aside.

4. 4

   In the same pot, add the chopped onion and sauté for 2-3 minutes until translucent.

5. 5

   Blend the tomatoes, red bell pepper, and scotch bonnet pepper together until smooth. Add this mixture to the pot with the onions and cook for 5 minutes, stirring occasionally.

6. 6

   Stir in the tomato paste, curry powder, and thyme. Cook for another 2 minutes to allow the flavors to meld.

7. 7

   Pour in the coconut milk and chicken broth. Stir well to combine.

8. 8

   Add the rinsed rice and browned chicken back into the pot. Season with salt.

9. 9

   Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

10. 10

    Once the rice is tender and fluffy, remove from heat and let it rest, covered, for 5 minutes.

11. 11

    Fluff the rice with a fork and serve hot. Enjoy your West African Coconut Chicken Jollof Rice!