Jollof Rice with Vegan Chicken

Ingredients

• 2 cups Long-grain rice
• 1 package Vegan chicken pieces
• 6 medium Tomatoes
• 2 medium Red bell pepper
• 1 small Scotch bonnet pepper
• 1 large Onion
• 4 cloves Garlic
• 1 inch Ginger
• 3 tablespoons Vegetable oil
• 2 tablespoons Tomato paste
• 1 tablespoon Curry powder
• 1 teaspoon Dried thyme
• 2 Bay leaves
• 4 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Blend the tomatoes, red bell pepper, Scotch bonnet pepper, onion, garlic, and ginger into a smooth puree.
2. 2Heat vegetable oil in a large pot over medium heat. Add tomato paste and cook for 5 minutes, stirring constantly.
3. 3Pour in the blended pepper mixture and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
4. 4Add curry powder, dried thyme, bay leaves, salt, and black pepper. Stir well.
5. 5Add the vegan chicken pieces and cook for 5 minutes, stirring occasionally.
6. 6Stir in the long-grain rice until well coated with the sauce.
7. 7Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed.
8. 8Remove from heat and let it sit for 5-10 minutes before fluffing with a fork. Serve hot.

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