Gluten-Free Nigerian Jollof Rice with Chicken

Ingredients

• 1.5 lbs Chicken Thighs
• 2 cups Gluten-Free Long Grain Rice
• 6 oz Tomato Paste
• 1 28 oz can Diced Tomatoes
• 1 medium Red Bell Pepper
• 0.5 small Scotch Bonnet Pepper
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Curry Powder
• 1 tsp Dried Thyme
• 2 leaves Bay Leaves
• 4 cups Chicken Broth
• 3 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Season chicken thighs with salt, pepper, curry powder, and thyme. Marinate for at least 30 minutes.
2. 2Blend diced tomatoes, red bell pepper, scotch bonnet pepper, onion, garlic, and ginger into a smooth paste.
3. 3Heat vegetable oil in a large pot over medium heat. Brown the chicken thighs on all sides; remove and set aside.
4. 4Add tomato paste to the pot and cook for 5 minutes, stirring constantly to prevent burning.
5. 5Pour the blended tomato mixture into the pot and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and deepens in color.
6. 6Add chicken broth, bay leaves, salt, and pepper to the sauce. Bring to a boil.
7. 7Stir in the gluten-free rice. Reduce heat to low, cover the pot, and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8Return the chicken thighs to the pot and nestle them into the rice. Cover and cook for another 10 minutes to heat the chicken through.
9. 9Remove from heat and let rest for 5 minutes before serving. Remove bay leaves before serving.

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