Tomato Jollof Chicken

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1.5-inch pieces
• 2 cups long-grain white rice
• 1 can (14.5 oz) canned crushed tomatoes
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 whole scotch bonnet or habanero pepper (whole, for flavor)
• 3 stalks fresh scallions, chopped

Instructions

1. 1

   Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.

2. 2

   Add chicken pieces, season with salt and pepper, and cook without stirring for 2 minutes until bottoms brown.

3. 3

   Stir chicken and cook 2 more minutes until edges are golden, then remove to a plate.

4. 4

   Add rice to the same skillet, stir for 1 minute until lightly toasted and coated with oil.

5. 5

   Pour in crushed tomatoes, tomato paste, and broth; stir in chicken, whole pepper, and a pinch of salt.

6. 6

   Cover and simmer over medium for 12 minutes until rice is tender and liquid is absorbed.

7. 7

   Remove whole pepper, fluff with a fork, and top with scallions before serving.

Tools you’ll need

• 14-inch skillet or large sauté pan with lid
• cutting board and knife
• wooden spoon or silicone spatula
• measuring cups and spoons

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