Gluten-Free Jollof Rice with Chicken

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the about 450 g Chicken Thighs in a bowl and season them with 1 tsp Salt, 0.5 tsp Black Pepper, 2 tsp Curry Powder, and 1 tsp Thyme. Toss to coat evenly. Grill or bake the seasoned chicken for 25-30 minutes, or until the internal temperature reaches 74°C, then set aside.
2. 2While the chicken is cooking, prepare the pepper base. Add the 2 medium Bell Peppers (one red, one yellow), 1 small Scotch Bonnet Pepper, 1 large Onion, 4 cloves Garlic, and 2.54 cm Ginger to a blender. Blend until you have a smooth puree.
3. 3Heat 3 tbsp Vegetable Oil in a large, heavy-bottomed pot over medium heat (176.7°C/175°C). Add the blended pepper puree to the hot oil. Cook, stirring occasionally, for 15-20 minutes, until the mixture has thickened and darkened in color.
4. 4Stir about 170 g Tomato Paste into the thickened pepper mixture in the pot. Continue to cook and stir for another 5 minutes, allowing the tomato paste to cook down slightly.
5. 5Add the 2 cups Parboiled Rice to the pot with the pepper and tomato mixture. Stir well to coat the rice grains. Pour in 4 cups Chicken Broth, add the 2 leaves Bay Leaves, and stir everything together. Bring the mixture to a boil over medium-high heat (204.4°C/200°C).
6. 6Once boiling, reduce the heat to low (121.1°C/120°C), cover the pot tightly with a lid, and let it simmer for 25-30 minutes, or until the 2 cups Parboiled Rice is tender and all the liquid has been absorbed. Avoid lifting the lid during this time.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. Then, remove the lid and gently fluff the 2 cups Parboiled Rice with a fork. Discard the 2 leaves Bay Leaves. Serve the Jollof Rice hot with the cooked chicken.

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