Chicken Jollof Rice

🛒 Ingredients

• Chicken Thighs (boneless, skinless) 100 g · 165 kcal
• Long Grain Parboiled Rice (uncooked) 67 g · 241 kcal
• Canned Diced Tomatoes (no added sugar) 67 g · 13 kcal
• Tomato Paste 12 g · 10 kcal
• Red Bell Pepper 25 g · 8 kcal
• Onions 33 g · 13 kcal
• Scotch Bonnet Pepper (or Habanero) 2 g · 0 kcal
• Garlic Cloves 3 g · 0 kcal
• Ginger 2 g · 0 kcal
• Vegetable Oil 12 g · 108 kcal
• Chicken Stock/Broth (low sodium) 83 g · 4 kcal
• Curry Powder 2 g · 0 kcal
• Dried Thyme 1 g · 0 kcal
• Bay Leaves 1 g · 0 kcal
• Black Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken thighs with half of the salt and black pepper, then set aside to marinate for at least 15 minutes.
2. In a blender, combine diced tomatoes, red bell pepper, one roughly chopped onion, Scotch bonnet, garlic, and ginger; blend until smooth to create the tomato-pepper base.
3. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, then remove and set aside.
4. Add the remaining chopped onion to the same pot and sauté until translucent, about 5-7 minutes. Stir in the tomato paste and cook for another 5 minutes, stirring constantly, until it deepens in color.
5. Pour in the blended tomato-pepper mixture and add curry powder, dried thyme, bay leaves, and the remaining salt and black pepper. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 15-20 minutes until the stew thickens and oil begins to separate.
6. Return the browned chicken to the pot and add the chicken stock. Stir gently, ensuring the chicken is submerged in the stew. Cook for 10 minutes.
7. Add the washed parboiled rice to the pot, gently stirring to combine it with the stew and chicken. Cover the pot tightly with foil and a lid to trap steam.
8. Reduce the heat to low and cook for 25-30 minutes, or until the rice is tender and has absorbed all the liquid. Do not stir during this time to allow the rice to steam properly.
9. Once cooked, turn off the heat and let the jollof rice rest, covered, for another 10-15 minutes. This allows the flavors to meld and the rice grains to fully fluff up.
10. Fluff the jollof rice with a fork, garnish with fresh parsley or cilantro if desired, and serve hot.