Jollof Rice with Grilled Chicken

Instructions

1. 1

   Rinse the long grain rice thoroughly under cold water until the water runs clear. Set aside.

2. 2

   In a blender, combine the tomato puree, red bell pepper, scotch bonnet pepper, and half of the chopped onion. Blend until smooth.

3. 3

   Heat the vegetable oil in a large pot over medium heat. Add the remaining chopped onion and sauté until translucent.

4. 4

   Stir in the tomato paste and cook for 2 minutes, then add the blended tomato mixture. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.

5. 5

   Add the thyme, curry powder, and salt. Stir well to combine.

6. 6

   Pour in the chicken broth and bring the mixture to a gentle boil.

7. 7

   Add the rinsed rice to the pot, stirring to ensure the rice is evenly coated with the sauce.

8. 8

   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

9. 9

   While the rice is cooking, grill the chicken breasts until fully cooked and nicely charred on the outside.

10. 10

    Once the rice is done, fluff it with a fork. Serve the Jollof rice hot, topped with the grilled chicken breasts.