Jollof Rice with Chicken

Ingredients

• Chicken thighs, bone-in4 whole
• Long-grain parboiled rice160 g
• Chopped tomatoes400 g
• Red bell peppers2 whole
• Scotch bonnet (or red chilli)0.5 whole
• Onion1 whole
• Tomato paste2 tbsp
• Dried thyme and curry powder2 tsp
• Bay leaf1 whole
• Chicken stock400 ml

Steps

1. 1Season the chicken with salt, thyme and curry powder on a baking tray and roast at 210°C for 35–40 minutes.
2. 2Blend tomatoes, peppers, chilli and half the onion in a blender until smooth.
3. 3Fry the remaining onion and tomato paste in oil in a large lidded saucepan for 3 minutes, add the blend from the blender and cook 10 minutes until thick.
4. 4Stir rice, stock, bay leaf and spices into the same saucepan, cover tightly and cook on low for 25 minutes until tender. Serve with the chicken from the tray.