Jollof rice

This recipe has been perfected over time...tested, trusted and loved by many.

📝 Ingredients

• 1500 g chicken thighs (about 3 medium)
• Handful of onion
• thumb-sized ginger (peeled)
• 2 garlic cloves (smashed)
• 1 tsp thyme (or fresh thyme sprigs)
• 1 tsp curry powder
• 1 tsp salt
• 2 teaspoons crushed chicken bouillon cubes
• 1/2 cup water
• 6 medium tomatoes ((600g))
• 3 large bell peppers ((550g))
• 1-2 scotch bonnet peppers
• 1/2 small red onion
• 1 bulb garlic ((optional))
• Few sprigs thyme ((optional))
• 6 cups long-grain parboiled rice (rinsed)
• 1/2 cup oil
• 1/2 cup chopped onion
• 12 oz tomato paste ((327g))
• 1 1/2 cups blended tomato sauce ((410g))
• 2 1/2 tsp salt
• 1 tsp crushed bouillon chicken cube
• 1 tbsp dried thyme
• 2 bay leaves
• 1 tbsp curry powder
• 2 cups chicken stock
• 2 cups water

👨‍🍳 Instructions

1. 1--- Prepare the Chicken and Stock ---
2. 2Season the chicken with chopped onions, ginger, crushed garlic, thyme, curry powder, salt, and crushed bouillon cubes.
3. 3Mix well, cover, and let the chicken cook on low heat for 10 minutes (see note 1).
4. 4After about 10 minutes, add water and let the chicken simmer a bit longer to create a rich stock.
5. 5Once the chicken is cooked, remove it and strain the stock.
6. 6Pour enough oil into a pan or pot and heat it over medium-high heat.
7. 7Carefully add a few pieces of chicken to the hot oil without overcrowding the pan. For maximum flavor, toss in half an onion with the root still intact.
8. 8Fry the chicken in batches until golden brown, then transfer to a paper towel-lined plate to drain any extra oil (see note 2).
9. 9--- Make the Tomato Sauce ---
10. 10Cut the tomatoes, bell peppers, onions, and garlic into smaller pieces, leaving the garlic in its shell to prevent burning.
11. 11Place the vegetables in an oven-safe dish and roast at 400°F (200°C) for about 30 minutes, turning halfway through.
12. 12Once roasted, transfer the vegetables to a blender, squeeze out the garlic, and blend everything to a smooth paste (see note 3).
13. 13--- Cook the Jollof Rice ---
14. 14In a large pot, heat up some oil over medium heat. Add the chopped onion and fry until softened
15. 15Add the tomato paste and fry until it darkens and the oil begins to separate, about 15 minutes.
16. 16Add the tomato sauce, salt, bouillon, thyme, bay leaves, and curry powder. Mix well.
17. 17Pour in the chicken stock and water, stir well, cover, and let it cook for about five minutes. If you do not have enough chicken stock, add more water.
18. 18Add the rinsed rice (see note 4) and the remaining water (the water should be just slightly above the rice).
19. 19Stir to combine, then cover tightly with foil or a lid to trap the steam (see note 5).
20. 20Cook on medium heat for 25 minutes. Then reduce heat and continue cooking for about 5–10 more minutes (see note 6).
21. 21Once done, mix the rice thoroughly and serve with fried chicken, plantains, coleslaw, or a fresh salad.