Jollof Rice with Spiced Chicken

Ingredients

• 1.5 lb chicken thighs
• ½ large onion
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp curry powder
• 3 tbsp vegetable oil
• ½ large onion
• 2 whole red bell pepper
• 4 cloves garlic cloves
• 1 tbsp ginger
• 3 tbsp tomato paste
• 1 can (14 oz) canned crushed tomatoes
• 2.5 cups long-grain parboiled rice
• 4 cups chicken stock
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground cayenne pepper
• ½ tsp curry powder
• ½ tsp thyme
• 2 whole bay leaves
• 1 tbsp butter

Instructions

1. 1

   Season the chicken thighs generously with salt, black pepper, 0.5 tsp curry powder, and finely minced half an onion. Let sit for 10 minutes to allow the flavors to penetrate the meat.

2. 2

   Heat 3 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the chicken pieces and sear for 4–5 minutes per side until golden brown, then remove and set aside on a plate.

3. 3

   In the same pot, add the remaining diced onion, diced red peppers, and minced garlic and ginger. Sauté over medium heat for 3–4 minutes until softened and fragrant, stirring frequently to prevent sticking.

4. 4

   Stir in the tomato paste and cook for 1–2 minutes, stirring constantly, to caramelize slightly and deepen the flavor. Add the crushed tomatoes, curry powder, cayenne, and thyme, stirring well to combine.

5. 5

   Pour in the chicken stock and add the bay leaves. Return the chicken pieces to the pot, nestling them among the tomato mixture. Bring to a boil over medium-high heat, then reduce to medium and simmer uncovered for 8–10 minutes.

6. 6

   Rinse the parboiled rice under cold water in a fine-mesh strainer for 1 minute to remove excess starch. Add the rice to the pot, stirring gently to distribute it evenly and ensure all grains are submerged.

7. 7

   Increase the heat to medium-high and bring the mixture to a boil, uncovered, for 2–3 minutes. Once you see small steam holes forming on the surface, reduce the heat to low, cover with a tight-fitting lid, and cook for 15–18 minutes until the rice is tender and the liquid is absorbed.

8. 8

   Remove from heat and let rest, covered, for 5 minutes. Gently fluff the rice with a fork, stirring in 1 tbsp butter. Taste and adjust salt and spices as needed, then serve warm with the chicken and sauce.

Tools you’ll need

• Large heavy-bottomed pot or Dutch oven (5–6 quart)
• Fine-mesh strainer
• Wooden spoon
• Tight-fitting lid

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min