Chicken Jollof Rice

Instructions

1. 1

   **Prep the Chicken**: Season the chicken pieces with salt, pepper, and half of the curry powder. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat and brown the chicken on all sides. Once browned, remove the chicken and set aside.

2. 2

   **Make the Sauce**: In the same pot, add another tablespoon of oil if needed. Sauté chopped onions until soft and translucent. Add garlic and ginger, stirring until fragrant.

3. 3

   **Blend the Sauce**: In a blender, combine the red bell peppers, vine tomatoes, and scotch bonnet chilies. Blend until smooth. Pour this mixture into the pot, add the tomato purée, the remaining curry powder, dried thyme, and chicken stock cubes. Stir well and let it simmer for about 10-15 minutes until it thickens slightly.

4. 4

   **Cook the Rice**: Return the browned chicken to the pot along with the bay leaves. Add the rinsed basmati rice and pour in enough chicken broth or water to cover the rice by about an inch. Stir it all together, then bring to a gentle boil.

5. 5

   **Simmer**: Once boiling, reduce the heat to low, cover the pot, and let it cook for about 20-30 minutes or until the rice is tender and has absorbed the sauce. Stir occasionally, and add a little more broth or water if necessary.

6. 6

   **Serve**: Once cooked, remove from heat and let it sit for 5-10 minutes before uncovering. Fluff the rice with a fork, taste, and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.