Dairy-Free Nigerian Jollof Rice with Chicken

Ingredients

• 1.5 lbs Chicken Thighs
• 2 cups Long Grain Rice
• 4 medium Tomatoes
• 1 large Red Bell Pepper
• 1 small Scotch Bonnet Pepper
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1/4 cup Vegetable Oil
• 4 cups Chicken Broth
• 2 tsp Curry Powder
• 1 tsp Dried Thyme
• 2 leaves Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). In a blender, combine the 4 medium tomatoes, 1 large red bell pepper, 1 small scotch bonnet pepper, 1 medium onion, 4 cloves garlic, and 1 inch ginger. Blend until you have a smooth puree.
2. 2Season the 1.5 lbs chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 2 tsp curry powder, and 1 tsp dried thyme. Place the seasoned chicken on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, set the chicken aside.
3. 3Heat 1/4 cup vegetable oil in a large heavy-bottomed pot over medium heat (350°F/175°C). Add the blended tomato and pepper puree to the hot oil. Cook for 15-20 minutes, stirring occasionally, until the mixture has thickened and darkened in color, indicating that the water has evaporated.
4. 4Add the 2 cups long grain rice to the pot with the thickened tomato mixture. Stir well for about 1 minute to ensure every grain of rice is coated.
5. 5Pour in the 4 cups chicken broth and add the 2 bay leaves. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 25-30 minutes, or until the rice is tender and all the liquid has been absorbed. Check occasionally to ensure it is not sticking.
6. 6While the rice is cooking, shred the cooked 1.5 lbs chicken thighs into bite-sized pieces using two forks. Once the rice is cooked, stir the shredded chicken into the pot. Remove and discard the 2 bay leaves.
7. 7Serve the Dairy-Free Nigerian Jollof Rice with Chicken hot.

Related Guides