Gluten-Free Jollof Rice with Chicken

Ingredients

• 2 cups Parboiled Rice
• about 450 g Chicken Thighs
• about 170 g Tomato Paste
• 2 cups Plum Tomatoes
• 1 medium Red Bell Pepper
• 1/2 small Scotch Bonnet Pepper
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, season the about 450 g Chicken Thighs with 2 tsp Curry Powder, 1 tsp Dried Thyme, 1 tsp Salt, and 1/2 tsp Black Pepper. Let it marinate for at least 30 minutes.
2. 2Combine the 2 cups Plum Tomatoes, 1 medium Red Bell Pepper, 1/2 small Scotch Bonnet Pepper, 1 medium Onion, 4 cloves Garlic, and 2.54 cm Ginger in a blender. Blend until you have a smooth puree.
3. 3Heat 1/4 cup Vegetable Oil in a large, heavy-bottomed pot over medium-high heat, approximately 204.4°C (200°C). Add the marinated about 450 g Chicken Thighs and sear them until they are golden brown on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set it aside.
4. 4Add the about 170 g Tomato Paste to the same pot. Cook, stirring constantly, for 5 minutes over medium heat, approximately 150°C, until it darkens slightly and loses its raw smell.
5. 5Pour the blended tomato mixture into the pot with the tomato paste. Cook, stirring occasionally, for 15-20 minutes over medium heat, approximately 150°C, until the sauce has thickened and deepened in color.
6. 6Stir in the 4 cups Chicken Broth, 2 leaves Bay Leaf, and the remaining 1 tsp Salt and 1/2 tsp Black Pepper to the sauce. Bring the mixture to a boil over medium-high heat, approximately 204.4°C (200°C).
7. 7Add the 2 cups Parboiled Rice to the boiling liquid and stir well. Reduce the heat to low, cover the pot tightly with a lid, and cook for 25-30 minutes, approximately 95°C, until the rice is tender and has absorbed most of the liquid. Check by tasting a grain of rice.
8. 8Uncover the pot and return the seared about 450 g Chicken Thighs to the pot. Cover again and continue to cook for another 10 minutes over low heat, approximately 95°C, allowing the chicken to heat through. Remove and discard the 2 leaves Bay Leaf before serving.

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