Nigerian Jollof Rice with Chicken

Tender chicken and fluffy rice cook together in a deeply seasoned tomato and red pepper sauce for a comforting Nigerian-style jollof rice dinner.

Prep: 25 min · Cook: 60 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 2 cups long-grain parboiled rice
• 5 whole roma tomatoes
• 1 large red bell pepper
• 1 large yellow onion
• 3 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 2.5 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons curry powder
• 2 teaspoons salt
• 0.5 teaspoon ground black pepper

Cooking instructions

1. Cut the chicken into 1 1/2-inch pieces and season with 1 teaspoon salt and the black pepper. Rinse the rice under cool water until the water runs mostly clear; drain well. (about 10 min)
2. Roughly chop 4 tomatoes, the bell pepper, and half of the onion. Blend them until smooth, adding 1 to 2 tablespoons of water only if needed. Dice the remaining tomato and onion. (about 8 min)
3. Heat the oil in a wide, heavy pot over medium-high heat. Brown the chicken in a single layer for 5 to 7 minutes, turning once. Transfer it to a plate; it does not need to be fully cooked yet. (about 7 min) — Medium-high heat
4. Reduce the heat to medium. Add the diced onion and cook for 3 minutes. Stir in the tomato paste, blended tomato-pepper mixture, thyme, curry powder, and remaining 1 teaspoon salt. Simmer uncovered, stirring occasionally, until the sauce thickens and darkens slightly, 15 to 18 minutes. (about 18 min) — Medium heat
5. Stir in the chicken broth and rice, then return the browned chicken and any juices to the pot. Bring to a gentle boil, cover tightly, and reduce the heat to low. Cook without stirring for 25 minutes. (about 25 min) — Low heat
6. Turn off the heat and let the pot stand, covered, for 10 minutes. Fluff the rice gently with a fork. Confirm the chicken reaches 165°F in the thickest piece before serving. (about 10 min)