Chicken Jollof-Style Rice

Ingredients

• red bell pepperdiced1 large
• tomatodiced1 large
• oniondiced, for spice paste1
• garlic cloveswhole6-8
• dried red chilliessoaked in warm water 10 min then drained4
• saltpinch, plus more for cooking
• oilsprays
• lemon juice1 tsp
• honey2 tsp
• chilli flakes1 tsp
• oregano1 tsp
• peri peri seasoningoptional1 tsp
• turmeric powder1/4 tsp
• coriander powder1 tsp
• pepper powder1/2 tsp
• no-salt chicken stock cube1 no
• wateras needed
• boneless chicken thighs500 g
• onionchopped, for the rice1
• garlic cloveschopped4-5
• tomato pasteor 2 tbsp tomato puree1 tbsp
• bay leaf1
• hot waterapprox — check as it cooks2 cups
• basmati ricesoaked 20–30 min then drained1 cup
• coriander leaveschopped
• zero salt chicken cubeoptional1

Method

1. Heat a few sprays of oil in a pan over medium. Add the bell pepper, tomato, onion, whole garlic and drained chillies with a pinch of salt. Cook until brown and soft with some water.
2. Cool the cooked mixture, then blend with remaining spice paste ingredients and some water until smooth.
3. Cook one-third of the paste with the chicken and a few sprays oil. Cook 12–15 minutes, turning occasionally, until the chicken is glossy, sticky and brown. Remove and set aside.
4. In the same pan, add a few more sprays of oil. Add the chopped onion and garlic and sauté 2 minutes until soft.
5. Stir in the tomato paste and cook 1 minute, then add the remaining paste and cook a further 5 minutes to deepen the flavour.
6. Add bay leaf, hot water, a little salt, and the stock cube if using. Stir in rice.
7. Bring to a simmer, cover, and cook on low for 15 mins until the rice is done.
8. Place the chicken pieces back over the rice, sprinkle coriander leaves, cover and cook 2 minutes and serve hot.