Nigerian Jollof Rice

By Precious Kitchen · 110 min

Ingredients

Instructions

1. Wash the chicken well and put it in a pot. If using a whole chicken, cut it into small pieces first. Add water to roughly the level of the chicken (4 cups were used in the original).
2. Add ½ teaspoon salt, 2 stock cubes, ½ teaspoon thyme, ½ teaspoon rosemary, and all the garlic and ginger powder. Mix so the seasoning coats the chicken. Cover and cook on medium-high heat for about 20 minutes.
3. Drain the chicken and keep the stock for later. Heat oil in a frying pan to a depth of 2 inches, until it reaches about 350°F. Fry the chicken until golden brown, turning halfway, about 2 minutes per side. (Alternatively, broil the chicken on a baking tray for about 20 minutes.)
4. Roughly chop the fresh tomatoes, onion and bell pepper, removing the seeds from the pepper, then blend them together. Pour into a pot and bring to a boil. Cook on high heat until the water in the blend has evaporated.
5. Stir in the tomato paste, then add the oil. Fry the tomato mixture in the oil for about 10 minutes, until it visibly shrinks.
6. Add the curry powder and thyme and stir. Add 5 cups of liquid (the reserved chicken stock plus extra water if needed), the bay leaves, 1 teaspoon salt and 2 stock cubes. Stir well.
7. Wash the rice and add it to the pot, stirring well. Cover the pot tightly with aluminium foil, then put the lid on. Cook on medium heat for about 30 minutes, until the rice has absorbed all the liquid and is soft.
8. When the rice is done, sprinkle the white pepper over it and gently stir with a wooden spoon to mix. Serve warm with the chicken.

Summarized from Precious Kitchen's video. Watch it for the details.

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