Entree: Sierra Leone – National Cuisine – Jollof Rice Tomato-Pepper Rice

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 3 min

Total 1 hr 3 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs/drumsticks), about 6–8 pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, divided (about 8 oz / 225 g), 1/2 sliced, 1/2 finely chopped
- 4 large ripe plum tomatoes, blended (about 1 1/2 lb / 680 g) or 14 oz (400 g) canned crushed tomatoes
- 1 large red bell pepper, seeded and blended (about 6 oz / 170 g)
- 2 Scotch bonnet or habanero peppers, seeded for less heat or whole if preferred
- 1/4 cup (60 g) tomato paste
- 2 cups (370 g) long-grain parboiled rice, rinsed until water runs clear
- 2 1/2 cups (600 ml) chicken stock (or water)
- 2 tsp (10 g) chicken bouillon powder or 2 bouillon cubes
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) curry powder
- 1 bay leaf
- 1 cup (150 g) frozen peas and carrots (optional)
- Salt, to taste (start with about 1 tsp / 5 g)
- Freshly ground black pepper, to taste
- 2 tbsp (28 g) butter (optional, for finishing)
- Lime wedges or chopped fresh parsley for serving (optional)

Instructions

1. Pat chicken dry, season with salt and pepper. In a large heavy pot with a tight-fitting lid, heat 2 tbsp (30 ml) oil over medium-high heat. Brown the chicken pieces on all sides, about 6–8 minutes per side, working in batches; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil. Sauté the sliced half of the onion until soft and sweet, about 4–5 minutes. Add the chopped half and cook 2 minutes more.
3. Stir in the blended tomatoes, blended red bell pepper, Scotch bonnet(s), and tomato paste. Cook the sauce over medium heat, stirring frequently, until it darkens and the oil begins to separate from the tomato mixture, about 12–18 minutes (this deepens and concentrates the flavor).
4. Add thyme, curry powder, bay leaf, bouillon, and a pinch of salt and pepper. Pour in 2 1/2 cups (600 ml) chicken stock and bring the mixture to a simmer.
5. Stir in the rinsed rice, then nestle the browned chicken pieces back on top of the rice (do not stir). Reduce heat to low, cover tightly, and simmer gently for 25–35 minutes, or until the rice is tender and liquid is absorbed. If the rice is still firm and liquid is gone, add 1/4 cup (60 ml) hot stock or water and continue to cook.
6. When rice is cooked, carefully fluff with a fork; stir in frozen peas and carrots if using and the butter, cover for 2–3 minutes to heat through. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with lime wedges or chopped parsley, with the chicken served atop or alongside the rice.