Entree: Nigeria – Hausa-Fulani North – Jollof Rice (Spiced West African one-pot tomato rice cooked with aromatics and typically served with meat or vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1/2 cup (120 ml) vegetable oil
- 1 large onion, finely chopped
- 1 red bell pepper, roughly chopped
- 2 scotch bonnet peppers (or habanero), seeded for less heat if desired
- 6 tbsp (90 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 tsp (10 g) ground thyme
- 1 tsp (2 g) curry powder
- 1 tsp (2 g) ground ginger or 1 tbsp (15 g) grated fresh ginger
- 2 cloves garlic, minced
- 2 bay leaves
- 2 bouillon cubes (Maggi or similar)
- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 cups (600 g) long-grain parboiled rice, rinsed until water runs clear
- 3 1/2 cups (840 ml) chicken stock (or water)
- 1 tsp (5 g) smoked paprika or 1/2 tsp (1 g) ground cayenne for smoky heat
- Salt to taste
- 1 cup (150 g) frozen peas and carrots mix (optional)
- Fresh cilantro or parsley for garnish

Instructions

1. Make the pepper-tomato purée: In a blender, combine chopped red bell pepper, scotch bonnet peppers, half the chopped onion, and canned crushed tomatoes; blend to a smooth purée. Set aside.
2. Brown the chicken: Heat 1/4 cup (60 ml) of the oil in a large heavy-bottomed pot over medium-high heat. Season the chicken thighs with salt and a little paprika. Brown the thighs 3–4 minutes per side until golden; remove and set aside.
3. Build the base: In the same pot add remaining 1/4 cup (60 ml) oil and the remaining chopped onion; sauté until translucent. Add garlic and ginger and cook 1 minute. Stir in tomato paste and cook 3–4 minutes until paste darkens and oil starts to separate.
4. Add purée and spices: Pour in the pepper-tomato purée, thyme, curry powder, bay leaves, bouillon cubes, smoked paprika, and a pinch of salt. Simmer, uncovered, 10–12 minutes, stirring occasionally until sauce thickens and deepens in color.
5. Return chicken and add stock: Nestle the browned chicken into the sauce and pour in the chicken stock. Bring to a simmer, cover, and cook 15 minutes to finish cooking the chicken and meld flavors.
6. Add rice and simmer: Remove the chicken pieces, set aside. Stir the rinsed rice into the pot, scraping any browned bits. Return the chicken to the top of the rice, reduce heat to low, cover tightly, and cook 20–25 minutes, or until rice is tender and liquid absorbed. Do not stir during this stage.
7. Finish and rest: If using peas and carrots, scatter over the rice in the last 5 minutes of cooking so they steam through. Once cooked, turn off heat and let sit, covered, 10 minutes to steam and settle.
8. Serve: Fluff rice gently with a fork, remove bay leaves, arrange chicken on top or serve on the side, garnish with chopped cilantro or parsley, and serve hot.