Nigerian Jollof Rice

1Preparation

1. Blend the tomatoes, red peppers, scotch bonnet and one onion into a smooth purée.
2. Rinse the rice until the water runs clear and drain it.
3. Season the chicken with half the salt and half the curry powder.

2Cooking

1. Cook the purée in a pot over medium heat for 15 minutes until most of the water evaporates.

   🔥 medium heat⏱ 15 min timer
2. In a large pot, brown the chopped onion in the oil for 5 minutes, add the tomato paste and cook 3 minutes.

   🔥 medium heat⏱ 8 min timer
3. Add the chicken and brown for 5 minutes, then the reduced purée, curry, thyme and bay leaves and cook for 10 minutes.

   🔥 medium heat⏱ 15 min timer
4. Add the stock, remaining salt and rice, stir once and bring to a boil.

   🔥 high heat⏱ 3 min timer
5. Cover the pot with foil and then the lid, and cook for 25 minutes on the lowest heat until the rice is cooked and the liquid absorbed.

   🔥 low heat⏱ 25 min timer

3Serving

1. Fluff the rice with a fork and serve hot with fried plantain or salad.

💡 Tips & common mistakes

• Do not stir much after the rice boils; stirring releases starch and makes it sticky (the common mistake).
• Let a little rice catch on the bottom; that lightly smoky taste is what marks the dish.

🔁 Substitutions

• No scotch bonnet? Use a hot red chili, less or more to your tolerance.