Dairy-Free Nigerian Jollof Rice with Chicken

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 2 cups Long Grain Rice
• 3 medium Bell Peppers (red, yellow, orange)
• 6 medium Plum Tomatoes
• 1 small Scotch Bonnet Pepper
• 1 medium Red Onion
• 4 cloves Garlic
• 1 inch Ginger
• 4 tbsp Vegetable Oil
• 2 tbsp Tomato Paste
• 3 cups Chicken Broth (dairy-free)
• 1 tsp Dried Thyme
• 1 tsp Curry Powder
• 2 Bay Leaf
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1In a blender, combine the 3 medium bell peppers (cored and roughly chopped), 6 medium plum tomatoes (cored and roughly chopped), 1 small scotch bonnet pepper (stem removed), 1 medium red onion (peeled and roughly chopped), 4 cloves garlic (peeled), and 1 inch ginger (peeled and roughly chopped). Blend until you have a smooth puree.
2. 2Cut the 1.5 lbs chicken thighs into bite-sized pieces. Place the chicken pieces in a bowl and season them with 1 tsp salt, 0.5 tsp black pepper, 1 tsp dried thyme, and 1 tsp curry powder. Heat 2 tbsp of vegetable oil in a large, heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the seasoned chicken and sear until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the remaining 2 tbsp of vegetable oil to the same pot over medium heat (350°F / 175°C). Add the 2 tbsp of tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens in color. This helps develop its flavor.
4. 4Pour the blended pepper mixture into the pot. Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened and reduced slightly. You'll notice it becomes a deeper red and less watery.
5. 5Pour in the 3 cups of dairy-free chicken broth and add the 2 bay leaves. Stir to combine everything. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently.
6. 6Add the 2 cups of long grain rice to the pot, stirring well to ensure all the rice grains are submerged in the sauce. Place the seared chicken pieces back into the pot, arranging them on top of the rice. Ensure the pot is covered tightly with a lid. Let it simmer on low heat for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid or stir the rice during this time.
7. 7Once the rice is cooked, remove the pot from the heat. Keep the lid on tightly and let the Jollof rice rest for 5-10 minutes. This allows the steam to finish cooking the rice evenly. Before serving, remove and discard the 2 bay leaves, then gently fluff the rice with a fork.

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