Jollof Rice with Chicken
Long-grain rice cooked down in a blended base of red pepper, tomato, and Scotch bonnet with browned chicken on top, steamed until the grains separate and the bottom layer takes on a smoky edge.
- 1
Season the chicken with the salt, pepper, thyme, and curry powder and let it sit 10 minutes.
- 2
Heat the oil in a heavy pot over medium-high heat and brown the chicken in batches, 4 minutes per side. Set the pieces aside on a plate.
- 3
Blend the bell peppers, tomatoes, Scotch bonnet, and halved onion until smooth.
- 4
Pour off all but 3 tablespoons of the oil. Cook the diced onion over medium heat for 5 minutes, then add the tomato paste and fry it for 4 minutes, until it darkens to brick red.
- 5
Add the blended pepper mixture with the bay leaves and ground ginger. Simmer uncovered for 25 minutes, stirring now and then, until the raw smell is gone and the oil separates at the edges.
- 6
Stir in the rinsed rice and the water so the liquid sits just above the grains. Nestle the chicken and any collected juices on top.
- 7
Cover the pot with foil, set the lid on tight, and cook over the lowest heat for 35 minutes without stirring.
- 8
Check that the chicken reads 165°F at the bone and the rice is tender. Rest covered 10 minutes, then fold the smoky bottom layer up through the pot before serving.
Ingredients
- 3 pounds bone-in chicken thighs and drumsticks
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1/3 cup vegetable oil
- 2 red bell peppers, stemmed and seeded
- 3 Roma tomatoes, cored
- 1 Scotch bonnet chile, stemmed
- 1 onion, halved
- 1 onion, finely diced
- 1/3 cup tomato paste
- 2 bay leaves
- 1 teaspoon ground ginger
- 3 cups long-grain parboiled rice, rinsed until the water runs clear
- 3 1/2 cups water
Instructions
- 1
Season the chicken with the salt, pepper, thyme, and curry powder and let it sit 10 minutes.
- 2
Heat the oil in a heavy pot over medium-high heat and brown the chicken in batches, 4 minutes per side. Set the pieces aside on a plate.
- 3
Blend the bell peppers, tomatoes, Scotch bonnet, and halved onion until smooth.
- 4
Pour off all but 3 tablespoons of the oil. Cook the diced onion over medium heat for 5 minutes, then add the tomato paste and fry it for 4 minutes, until it darkens to brick red.
- 5
Add the blended pepper mixture with the bay leaves and ground ginger. Simmer uncovered for 25 minutes, stirring now and then, until the raw smell is gone and the oil separates at the edges.
- 6
Stir in the rinsed rice and the water so the liquid sits just above the grains. Nestle the chicken and any collected juices on top.
- 7
Cover the pot with foil, set the lid on tight, and cook over the lowest heat for 35 minutes without stirring.
- 8
Check that the chicken reads 165°F at the bone and the rice is tender. Rest covered 10 minutes, then fold the smoky bottom layer up through the pot before serving.