Name: Nigerian Party Jollof Rice
Total time: 2 h
Cuisine: African
Ingredients: 7 kilo Orobo Chicken, approx 7 kg; 3 Onions, Large, sliced; 1 tbsp Paprika; 1 tbsp Salt; 2 tbsp Chicken Stock Powder; 1 tbsp Thyme; 1 tbsp Curry Powder; 1/2 tbsp Ginger Powder; 1/2 tbsp Garlic Powder; Water, enough to boil chicken; 1 bucket Boiled down Tomato, Includes 3 Large Onions, and Handful of scotch bonnet & Bucket of Tomatoes; 3 cup Vegetable Oil; 1 cup Tomato Puree; 2 Onions, sliced; 1 tbsp Thyme; 1 tbsp Rosemary; 1 tbsp Curry Powder; 5 cup Chicken Stock; 12 cup Rice; 3 cup Vegetable Oil; 10 sachet Tomato Puree, 70 g sachets; 2 cup Tatashe, Onion, Ginger Paste and Shombo Mix, boiled down Bell Pepper, Chilli & Onions Ground with 2 tbsp ginger paste; 2 tbsp Chicken Stock Powder; 4 cup Chicken Stock, liquid; 8 cup Water; 1/2 tbsp Salt; 1 tbsp Thyme; 1 tbsp Rosemary; 1 tbsp Curry Powder; 1 tbsp White Pepper

Method

8 steps. Tap one to mark it done.

Using a large pot, combine the Orobo chicken, 3 sliced onions, paprika, salt, chicken stock powder, thyme, curry powder, ginger powder, and garlic powder. Pour in enough water to submerge the ingredients, stir thoroughly, place the lid on, and boil until the meat becomes tender.
Remove the chicken from the liquid, making sure to save all the flavorful chicken stock for later use in both the stew and the Jollof. Warm up vegetable oil inside a deep skillet and fry the meat until it turns crispy and golden brown. Drain the cooked chicken and set it aside.
Using a wide pan, heat 3 cups of this clarified oil. Cook 2 sliced onions until soft, then stir in the thyme, rosemary, and curry powder. Mix in 1 cup of tomato puree and cook for several minutes to eliminate its raw, tart taste.
Add the boiled-down tomato, onion, and scotch bonnet mixture, frying the sauce thoroughly. Season with salt to taste and put in the fried chicken. Thin the mixture with 5 cups of your saved chicken stock. Let the mixture simmer until it becomes a thick, integrated chicken stew, then remove from heat.
Start the Jollof rice by heating 3 cups of vegetable oil in an exceptionally large pot. Fry 3 sliced onions until they smell sweet. Stir in the curry powder, bay leaves, salt, thyme, rosemary, white pepper, and chicken stock powder to toast the spices.
Incorporate 10 sachets of tomato puree and fry the mixture thoroughly, then stir in the boiled-down tatashe, onion, ginger, and shombo mix. Cook this flavor base until it is fully done and highly aromatic.
Add 4 cups of chicken stock along with 8 cups of water and bring the pot to a boil. Incorporate the rinsed rice, stirring well, then seal the pot with a tight-fitting lid and adjust the stove to its lowest setting. Cook until the grains are tender and all liquid is absorbed.
When the rice is done, add the butter, 1 sliced onion, and sliced green bell pepper. Combine everything with a wooden spoon, letting the remaining heat in the pot, with the flame shut off, liquefy the butter and soften the raw vegetables. Serve while hot alongside the stew and fried chicken.