Entree: Canada – Toronto Multicultural – Jollof Rice with Chicken (West African-style tomato and pepper spiced one-pot rice cooked with seasoned chicken)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 6 bone-in chicken thighs, approx. 5.5 oz (155 g) each
- 1/4 cup (60 ml) vegetable oil
- 1 large onion, peeled and roughly chopped (about 150 g)
- 2 medium onions, divided (one for blending, one for sautéing) — note: use one in blender and one sliced (about 300 g total)
- 1 large red bell pepper, seeded and chopped (about 150 g)
- 1 Scotch bonnet or habanero pepper, stem removed (optional for heat)
- 1 can (14 oz) (400 g) crushed tomatoes
- 3 tbsp (45 ml) tomato paste
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 3 cups (570 g) long-grain parboiled rice, rinsed until water runs clear
- 4 cups (960 ml) chicken stock, hot
- 2 bay leaves
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) curry powder
- 1 tsp (2 g) smoked paprika
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice
- 2 green onions, thinly sliced, for garnish
- Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Pat the chicken thighs dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper. In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2 tbsp (30 ml) vegetable oil and brown the chicken thighs skin-side down until well colored, about 6–8 minutes per side. Transfer browned chicken to a plate and set aside.
2. In a blender, combine the red bell pepper, one of the onions, the Scotch bonnet (if using), and the crushed tomatoes; blend to a smooth purée.
3. In the same pot, reduce heat to medium and add the remaining 2 tbsp (30 ml) vegetable oil. Add the sliced onion and sauté until soft and beginning to brown, about 6–8 minutes. Stir in the minced garlic and ginger and cook 1 minute until fragrant.
4. Add the tomato paste and cook, stirring, 3–4 minutes to caramelize slightly. Pour in the blended tomato-pepper purée and simmer, uncovered, stirring occasionally, until the sauce thickens and the oil begins to separate at the edges, about 10–15 minutes.
5. Stir in the thyme, curry powder, smoked paprika, bay leaves, remaining salt and pepper. Return the browned chicken to the pot, nestling pieces into the sauce. Add 1 cup (240 ml) of the hot chicken stock to deglaze the pot, scraping up browned bits.
6. Bring to a gentle boil, then add the rinsed rice, spreading it evenly over the sauce (do not stir). Gently pour the remaining 3 cups (720 ml) hot stock over the rice. Increase heat just until the liquid begins to boil, then reduce to low, cover tightly, and simmer 25–30 minutes, until the rice is tender and liquid is absorbed.
7. Turn off the heat and let the pot rest, covered, for 10 minutes. Remove bay leaves, gently fluff rice with a fork, and stir the chicken through the rice to combine. Add lemon juice and adjust salt to taste.
8. Garnish with sliced green onions and chopped parsley or cilantro. Serve hot.