Entree: Sierra Leone – Southern Culinary Region – Jollof Rice (West African one-pot spiced tomato rice cooked with peppers and protein)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 cups (400 g) parboiled long-grain rice, rinsed until water runs clear
- 1/4 cup (60 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g), plus 1 small onion sliced for blending (about 3 oz / 85 g)
- 1 red bell pepper, chopped (about 6 oz / 170 g)
- 2 medium fresh tomatoes, chopped and blended (about 8 oz / 225 g)
- 6 oz (170 g) tomato paste
- 1 scotch bonnet or habanero pepper, seeded if desired (about 0.5 oz / 15 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 tsp (1 g) dried thyme
- 1 tsp (2 g) curry powder
- 2 bay leaves (approx. 0.5 g)
- 1 tsp (5 g) bouillon powder or 2 seasoning cubes (approx. 8 g)
- 6 bone-in chicken thighs, approx. 1.5 lb (680 g)
- 3 cups (720 ml) chicken stock or water (use stock for richer flavor)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh cilantro or green onion for garnish

Instructions

1. Pat the chicken thighs dry, season with salt and pepper, and brown in 2 tbsp (30 ml) of the vegetable oil in a heavy pot over medium-high heat, about 4–5 minutes per side. Remove and set aside.
2. In a blender, combine the chopped tomato, red bell pepper, sliced onion, scotch bonnet, and garlic into a smooth purée.
3. In the same pot, add remaining 2 tbsp (30 ml) oil if needed and sauté the chopped onion until soft, about 4 minutes. Stir in the tomato paste and cook 3–5 minutes, then add the blended tomato-pepper purée. Reduce heat and simmer, stirring occasionally, until the sauce darkens and the oil begins to separate, about 10–12 minutes.
4. Stir in thyme, curry powder, bay leaves, and bouillon; taste and adjust seasoning. Return the browned chicken thighs to the pot, nestling them into the sauce.
5. Add the rinsed rice to the sauce and gently stir to coat. Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover tightly and simmer 20–25 minutes, or until rice is tender and liquid is absorbed.
6. Turn off heat and let the pot rest, covered, 10 minutes. Remove bay leaves, fluff the rice gently with a fork, adjust seasoning if needed, and garnish with chopped cilantro or green onion. Serve hot.