Chicken Jollof-Style Rice

Ingredients

• 4 cup dried red chillies soaked in warm water then drained
• as needed Salt
• 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
• as needed Water
• 500 g boneless chicken thighs
• 1 tbsp tomato paste
• 1 whole bay leaf
• 2 cups hot water
• as needed Coriander leaves
• 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
• as needed salt
• 1 whole chopped onion
• 4.5 whole chopped garlic cloves
• 2 tbsp tomato puree
• 1 cup basmati rice

Instructions

1. 01

   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. 02

   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. 03

   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. 04

   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. 05

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