Chicken Jollof-Style Rice

Ingredients

• 4 cup dried red chillies soaked in warm water then drained
• 0 as needed Salt
• 0 as needed oil
• 1 tsp lemon juice
• 2 tsp honey
• 1 tsp chilli flakes
• 1 tsp oregano
• 1 tsp peri peri seasoning
• 0.25 tsp turmeric powder
• 1 tsp coriander powder
• 0.5 tsp pepper powder
• 1 cup no-salt chicken stock cube
• 0 as needed Water
• 500 g boneless chicken thighs
• 1 tbsp tomato paste
• 1 whole bay leaf
• 2 cups hot water
• 0 as needed Coriander leaves
• 0 to taste Salt
• 1 whole zero salt chicken cube
• 1 whole large diced red bell pepper
• 1 whole large diced tomato
• 1 whole diced onion
• 7 whole whole garlic cloves
• 0 as needed salt
• 1 whole chopped onion
• 4.5 whole chopped garlic cloves
• 2 tbsp tomato puree
• 1 cup basmati rice

Instructions

1. 1

   Heat oil in a pan over medium. Add bell pepper, tomato, onion, whole garlic, drained chillies, and a pinch of salt. Cook until brown and soft, adding some water. Cool, then blend with remaining spice paste ingredients and some water until smooth.

2. 2

   Cook one-third of the paste with chicken and oil for 12–15 minutes, turning occasionally, until glossy, sticky, and brown. Remove chicken and set aside.

3. 3

   Add more oil to the same pan. Sauté chopped onion and garlic for 2 minutes until soft. Stir in tomato paste and cook for 1 minute. Add remaining paste and cook for 5 minutes to deepen flavor.

4. 4

   Add bay leaf, hot water, a little salt, and the stock cube (if using). Stir in rice. Bring to a simmer, cover, and cook on low for 15 minutes until rice is done.

5. 5

   Return chicken pieces over the rice. Sprinkle coriander leaves, cover, and cook for 2 minutes. Serve hot.