Name: Nigerian Jollof Rice
Total time: 1 h 30 min
Cuisine: African
Ingredients: 3 Red Bell Peppers, or tatashe, if available; 2-3 Scotch Bonnet Peppers; 1 Red Onion; 1 Garlic, bulb; 3 Roma Tomatoes; 4 lb Chicken Legs and Thighs, approximately; 2 tbsp Curry Powder; 1 Maggi Cube; 1 tbsp Salt; 1 tbsp Dried Thyme; 1 tsp White Pepper; 2 tbsp Smoked Paprika; 2-3 Bay Leaves; 1 1/2 cup Water; 1/2 cup Canola or Vegetable Oil; 1/2 Red Onion, sliced; 3 oz Tomato Paste; Pepper Mix, prepared above; 1 tbsp Salt; 1 tsp White Pepper; 2 tsp Garlic Powder; 1/2 tsp Ginger Powder; 1 tbsp Curry Powder; 1 Maggi Cube; 1 tbsp Dried Thyme; 3-4 Bay Leaves; 4 cup White Parboiled Long-Grain Rice; 1 cup Chicken Stock; 1/2 cup Water; Tomato, chopped

Method

7 steps. Tap one to mark it done.

Roast the red bell peppers, tomatoes, onions, garlic, and scotch bonnet peppers until tender and blackened, then puree in a blender until smooth.
Cook the chicken legs and thighs by boiling them with curry powder, Maggi cube, salt, dried thyme, white pepper, smoked paprika, bay leaves, and water to yield a savory broth, then fry the poultry until it becomes golden.
Using the frying pot, cook the sliced red onion, then cook the tomato paste until it darkens. Stir in the seasonings, including salt, white pepper, garlic powder, ginger powder, curry powder, Maggi cube, dried thyme, and bay leaves, along with the pureed pepper mix, and simmer until oil begins to separate on top.
Pour in the chicken stock and washed rice, stir thoroughly, and pour in a small amount of water.
Seal the pot with a tight lid and let it steam over a low flame for 20 minutes.
Remove the lid to stir and fluff the grains several times, then put the cover back on and continue cooking for another 15 minutes.
Take off the lid and fluff the rice, mix in the chopped tomatoes and red onion, then let it steam with the heat turned off for a couple of minutes. Gently fluff the dish one final time and serve hot.