Ingredients
for the The Spice Blend
1 ½ tbsp white pepper
1 ½ tbsp curry powder
1 ½ tbsp dried thyme
1 tbsp ginger powder
for the The Chicken
4 chicken thighs + drumsticks (bone in)
1 lime
1 chicken bouillon cube
1 heaping tbsp of the spice blend
1 garlic clove
1 inch piece of ginger
1 tsp salt
4 c water
Oil for frying
for the Jollof Rice
2 cups basmati rice
2 ½ c reserved chicken broth
Rest of the spice mix
3 medium tomatoes
2 red onions, divided
1 large red bell pepper
2 red chilis
1 - 2 scotch bonnets, depending on spice preference (sub: habanero)
4 tbsp tomato paste
3 bay leaves
salt to taste
Olive oil
Additional thinly sliced red onion and tomato for garnish
Directions
Step 1
for the The Chicken
Step 1
First wash the chicken: throw it into a mixing bowl, squeeze the juice of a lime over it add the squeezed limes into the bowl as well. Give it a mix, then wash underneath running water in a sink while rubbing the lime over each piece of chicken. Drain the water and remove the chicken.
4 chicken thighs + drumsticks (bone in)
1 lime
water
Step 2
Add the chicken into a pot with the rest of the listed ingredients. Bring the water to a boil and simmer (uncovered) for 20 minutes. When the chicken is finished, remove and drain on paper towels. Reserve the broth. Let the chicken sit while you prepare the rice.
1 tsp salt
1 inch piece of ginger
1 chicken bouillon cube
1 heaping tbsp of the spice blend
1 garlic clove
2 ½ c reserved chicken broth
Step 3
While the rice is steaming, bring oil for frying up to 400ºF. First make sure the chicken is completely dry all over, then fry until golden brown and crispy on the outside. It should be fully cooked but still juicy on the inside at this point.
Oil for frying
Step 4
for the Jollof Rice
Step 1
Wash the rice until the water runs perfectly clear–this is a crucial step to prevent mushy rice. Let soak for 1 hour.
2 cups basmati rice
Step 2
Preheat oven to 450ºF
Step 3
Thinly slice just one of the onions, set aside.
1 red onions, divided
Step 4
Prep the rest of the veggies: quarter the other onion; halve the tomatoes, bell pepper, red chilies, and scotch bonnet(s). Add to a roasting tray with a drizzle of oil then roast for 35 minutes.
red onions, divided
3 medium tomatoes
1 - 2 scotch bonnets, depending on spice preference (sub: habanero)
1 large red bell pepper
2 red chilis
Step 5
Once the veggies are roasted, blend into a smooth sauce and set aside.
Step 6
Medium-high heat. Heat a pot with a generous amount of olive oil until shimmering then add the sliced red onions. Sauté with a pinch of salt and bay leaves. As soon as the onions begin to color, add tomato paste.
Olive oil
salt to taste
3 bay leaves
4 tbsp tomato paste
red onions, divided
Step 7
Cook for a few more minutes, then add the rest of the reserved spice blend. Cook for another minute before adding the blended sauce. Reduce by about 25-30% while stirring (this should take about 5 minutes).
Rest of the spice mix
Step 8
Strain the rice and add it in. Incorporate then pour in the reserved chicken broth. Stir then give it a taste–if it doesn’t taste like a well-seasoned soup, add salt in batches until it does. Turn the heat to high.
Step 9
Bring to a boil, then cover the pot tightly with aluminum foil and place the lid on top. Turn the heat to low and simmer for 20 minutes. Now is a good time to fry the chicken.
Step 10
When the 20 minutes are up, do not remove the lid. Let the rice sit and steam for another 15 minutes. Finally, fluff the rice up using a fork.
Step 11
Serve up the rice with the chicken and optionally some additional thinly sliced red onion and tomato for garnish.
Additional thinly sliced red onion and tomato for garnish
