West African Jollof Rice with Chicken

Ingredients

• about 680 g Chicken thighs
• 2 cups Long-grain rice
• about 790 g Canned diced tomatoes
• 1 large Red bell pepper
• 1 medium Onion
• 0.5 small Scotch bonnet pepper
• 4 cloves Garlic
• 2.54 cm Ginger
• 3 tbsp Vegetable oil
• 2 tsp Chicken bouillon powder
• 1 tsp Dried thyme
• 1 tsp Curry powder
• 1 Bay leaf
• to taste Salt
• to taste Black pepper

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

Instructions

1. 1In a blender, combine the about 790 g canned diced tomatoes, 1 large red bell pepper (cored and roughly chopped), 1 medium onion (peeled and quartered), 0.5 small scotch bonnet pepper (seeds removed for less heat, or left in for more), 4 cloves garlic (peeled), and 2.54 cm ginger (peeled and roughly chopped). Blend until completely smooth.
2. 2Season the about 680 g chicken thighs generously with salt, black pepper, 1 tsp curry powder, and 1 tsp dried thyme. Ensure each thigh is well coated.
3. 3Heat 3 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Carefully place the seasoned chicken thighs into the hot oil and brown them on all sides for about 3-4 minutes per side, until golden brown. Remove the browned chicken from the pot and set aside.
4. 4Pour the blended tomato mixture into the same pot. Cook over medium heat (148.9°C / 150°C), stirring occasionally, for 15 minutes, or until the sauce has thickened slightly and deepened in color. You will notice it becomes less watery.
5. 5Stir in 2 tsp chicken bouillon powder, 1 bay leaf, and add salt and black pepper to taste. Stir well to combine all ingredients into the thickened sauce.
6. 6Add the 2 cups long-grain rice to the pot and stir for 1 minute to coat each grain of rice with the sauce. Nestle the browned chicken thighs on top of the rice. Pour in approximately 2 cups of water, ensuring the rice and chicken are just covered. Bring the liquid to a rolling boil over high heat (232.2°C / 230°C).
7. 7Once boiling, immediately 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. The rice is cooked when it is tender and all the liquid has been absorbed. You should hear gentle bubbling, not vigorous boiling.
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam and finish cooking. Remove and discard the 1 bay leaf. Fluff the Jollof rice gently with a fork before serving hot.

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