Classic Nigerian Chicken Jollof Rice

Instructions

1. 1

   Rinse the parboiled rice under cool water until the water runs mostly clear, then drain well and set aside.

2. 2

   Cut the chicken thighs into bite-sized pieces. Finely chop about half of the onion and set it aside.

3. 3

   Blend the tomato passata, red bell pepper, remaining onion, garlic, ginger, and Scotch bonnet pepper until smooth.

4. 4

   Heat the vegetable oil in a heavy pot over medium-high heat. Add the chicken pieces and sear for 4–5 minutes, stirring occasionally, until lightly browned. Remove the chicken and set aside.

5. 5

   In the same pot, add the chopped onion and cook for 2–3 minutes until softened.

6. 6

   Stir in the tomato paste and fry for 2 minutes, stirring constantly to deepen the flavor.

7. 7

   Pour in the blended tomato and pepper mixture. Add the curry powder, dried thyme, bay leaves, and salt. Cook uncovered for 12–15 minutes, stirring often, until the sauce thickens and the oil begins to separate slightly.

8. 8

   Return the browned chicken to the pot and stir to coat it in the sauce.

9. 9

   Add the drained rice and stir gently so every grain is coated with the tomato stew.

10. 10

    Pour in the chicken stock, stir once, and bring to a gentle boil.

11. 11

    Reduce the heat to low, cover the pot tightly with a lid, and cook for 25–30 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring too often while it cooks.

12. 12

    Turn off the heat and let the rice rest, covered, for 10 minutes.

13. 13

    Remove the bay leaves, fluff the jollof rice gently with a fork, and serve hot with the chicken mixed through the rice.