Nigerian Jollof Rice with Chicken

Ingredients

• 6 pieces (about 2 lbs) chicken thighs, bone-in and skin-on
• 2 cups long-grain white rice
• 1 large, divided red onion
• 2 medium red bell pepper
• 3 tbsp tomato paste
• 1 can (14.5 oz) canned crushed tomatoes
• 3.5 cups chicken broth
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 whole scotch bonnet or habanero pepper
• 3 tbsp olive oil
• 1 to taste salt and black pepper
• 1 whole bay leaf

Instructions

1. 1

   Pat chicken thighs dry with paper towels. Season all over with salt and pepper.

2. 2

   Dice half the onion finely. Roughly chop the other half. Seed and dice both bell peppers.

3. 3

   Rinse rice in a fine-mesh strainer under cold water until water runs clear.

4. 4

   Heat oil in a large heavy pot over medium-high heat until it shimmers, ~60 seconds.

5. 5

   Working in batches, sear chicken skin-side down without moving until golden, 4-5 minutes per side. Set aside.

6. 6

   In the same pot, sauté diced onion, garlic, and ginger until fragrant, ~2 minutes.

7. 7

   Stir in tomato paste and cook, stirring constantly, until it darkens slightly, ~90 seconds.

8. 8

   Add crushed tomatoes, diced bell peppers, whole scotch bonnet, and bay leaf. Stir well.

9. 9

   Nestle chicken back into the sauce. Pour in broth. Bring to a simmer over medium-high heat.

10. 10

    Reduce heat to medium. Simmer covered for 15 minutes until chicken is nearly cooked through.

11. 11

    Remove chicken to a plate. Stir rice into the pot, breaking up any lumps with a spoon.

12. 12

    Return chicken to the pot, nestling it into the rice. Stir the roughly chopped onion into the rice.

13. 13

    Cover and reduce heat to low. Simmer for 18-20 minutes until rice is tender and liquid absorbs.

14. 14

    Increase heat to medium-high. Cook uncovered for 3-4 minutes until the bottom layer turns golden and crispy (you'll hear a gentle crackling sound).

15. 15

    Remove from heat. Let rest covered for 5 minutes. Remove and discard scotch bonnet and bay leaf.

16. 16

    Gently fluff rice with a fork. Divide among bowls, top with chicken, and serve hot.

Tools you’ll need

• large heavy pot with lid (5-6 quart minimum)
• fine-mesh strainer
• measuring cups
• sharp knife and cutting board
• wooden spoon or silicone spatula
• paper towels

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