Homemade Jollof Rice and Chicken

A flavorful West African classic, this homemade Jollof rice is cooked in a rich tomato and pepper sauce, served with tender, spiced chicken for a satisfying and vibrant meal.

Steps

1. Rinse the rice under cold water until water runs clear; set aside. 2. Season the chicken with salt, paprika, thyme, and curry powder. 3. Heat half the oil in a pan over medium heat and brown the chicken on all sides; remove and set aside. 4. In the same pan, add the remaining oil and sauté onions and garlic until soft. 5. Add the blended tomato, red bell pepper, tomato paste, and scotch bonnet pepper if using; cook for 10 minutes, stirring occasionally. 6. Pour in the chicken stock or water, bring to a boil, then add the rice and stir well. 7. Place the browned chicken pieces on top of the rice, cover, and reduce heat to low. 8. Cook for 20-25 minutes until rice is tender and chicken is cooked through. 9. Remove from heat, fluff the rice gently, garnish with parsley, and serve hot.

100g long grain parboiled rice 150g chicken thigh, bone-in or boneless 1 medium tomato, blended 1/4 red bell pepper, blended 1/2 small onion, finely chopped 1 clove garlic, minced 1 tsp tomato paste 1/2 tsp smoked paprika 1/4 tsp thyme 1/4 tsp curry powder 1 small scotch bonnet pepper (optional) 1 tbsp vegetable oil Salt to taste 250ml chicken stock or water Fresh parsley for garnish (optional)