Nut-Free Ghanaian Jollof Rice with Chicken

Ingredients

• 2 cups Long-grain rice
• 1.5 lbs Chicken pieces
• 5 medium Tomatoes
• 1 large Red bell pepper
• 2 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 0.5 piece Scotch bonnet pepper
• 2 tbsp Tomato paste
• 4 cups Chicken broth
• 3 tbsp Vegetable oil
• 1 piece Bay leaf
• 1 tsp Thyme

Instructions

1. 1In a bowl, season the 1.5 lbs of chicken pieces with salt, pepper, and the 1 tsp of thyme. Set aside.
2. 2Combine the 5 medium tomatoes, 1 large red bell pepper, 1 medium onion (save the other 1 medium onion for step 4), 4 cloves garlic, 1 inch ginger, and 0.5 piece scotch bonnet pepper in a blender. Blend until you have a smooth paste. Set aside.
3. 3Heat the 3 tbsp of vegetable oil in a large heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the seasoned 1.5 lbs of chicken pieces and brown them on all sides for about 5-7 minutes. Remove the chicken from the pot and set it aside on a plate.
4. 4Add the blended tomato and pepper paste from step 2 and the 2 tbsp of tomato paste to the same pot. Add the remaining 1 medium onion, finely chopped. Cook, stirring occasionally, for 10-15 minutes, until the sauce has deepened in color and smells fragrant. This is done when the sauce has reduced slightly and the oil begins to separate from the paste.
5. 5Add the 2 cups of long-grain rice to the pot. Stir well to coat every grain of rice with the sauce. Cook for 2-3 minutes, stirring constantly, until the rice grains look slightly translucent.
6. 6Pour in the 4 cups of chicken broth and add the 1 piece bay leaf. Stir everything together and bring the liquid to a rolling boil over high heat (450°F / 230°C). Once boiling, reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes. Do not lift the lid during this time. The rice is cooked when all the liquid has been absorbed and the grains are tender.
7. 7Gently stir the browned 1.5 lbs of chicken pieces back into the cooked rice. Replace the lid and cook for an additional 5-10 minutes over low heat (200°F / 95°C), just until the chicken is heated through. The chicken is heated through when it is hot to the touch.
8. 8Remove and discard the 1 piece bay leaf. Serve the Jollof rice hot.

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