Name: Jollof Rice with Chicken
Total time: 45 min
Cuisine: African
Ingredients: 2 Bell peppers, one sliced into long strips, one diced; 2 tbsp White vinegar; Kosher salt, to taste; 2 tsp Onion powder; 1 tsp Dried thyme; 3/4 tsp Cayenne, or 1 tsp smoked paprika; 1 tsp Curry powder; 2 Dried bay leaves; 2 tbsp Vegetable oil; 1 lb Boneless skinless chicken thighs, cut in 2-inch pieces (500 g); 1 Onion, medium, diced; 1 inch Fresh ginger, peeled and grated; 2 clove Garlic, minced; 1 cup Jasmine rice, rinsed well and drained; 1 1/2 cup Chicken stock; 1/4 cup Tomato paste; Scallions or parsley, for topping

Method

9 steps. Tap one to mark it done.

Combine the sliced bell pepper, 2 tablespoons of white vinegar, and 1/2 teaspoon of salt in a small bowl. Put this aside to marinate while cooking the remaining ingredients.
Set your oven to preheat to 350°F (180°C).
Put the onion powder, dried thyme, cayenne (or smoked paprika), curry powder, and 1 bay leaf into a spice grinder. Grind the mixture until fine. Alternatively, grind them using a mortar and pestle, or mince the bay leaf extremely fine.
Warm the vegetable oil over medium-high heat inside a Dutch oven or a heavy-bottomed large skillet equipped with an oven-safe lid. Sprinkle salt liberally over the chicken thighs, then place them into the hot oil. Sauté, flipping now and then, for around 5 minutes to brown the exterior (the meat should be roughly 75% cooked through). Avoid overcrowding by working in batches if necessary. Remove the chicken to a bowl and keep nearby.
Toss the diced onion and diced bell pepper into the same skillet and season with salt. Sauté, stirring every so often, for about 5 minutes until they begin softening.
Incorporate the grated ginger, minced garlic, the ground spice blend you prepared, and 2 teaspoons of salt. Stir in the jasmine rice and cook, stirring constantly, for approximately 2 minutes until it is slightly toasted.
Mix in the tomato paste and let cook for 1 minute. Add the chicken stock, the remaining whole bay leaf, and put the chicken back into the vessel. Bring the contents to a boil.
Place the lid on the pot, put it in the preheated oven, and bake for about 20 minutes until the grains are soft and the liquid is fully absorbed. Take it out of the oven and allow it to rest, covered, for 5 minutes.
Remove the lid and adjust the seasoning with extra salt if needed. Separate the marinated bell pepper slices from their vinegar, then distribute them over the warm rice with the scallions or parsley before serving.