Serves 4
Directions
- 1Season chicken with 1 tbsp each salt, thyme, curry powder & paprika.
- 2Brown the seasoned chicken in palm oil.
- 3Remove the chicken from the pot.
- 4In the same pot, sauté the onion.
- 5Fry the tomato paste.
- 6Add the blended pepper mix (bell peppers, tomatoes, onions, and scotch bonnet blended with some water).
- 7Let the mixture reduce by half.
- 8Season again with 1 tbsp each thyme, curry & paprika.
- 9Whisk peanut butter with warm water or stock until smooth.
- 10Stir the whisked peanut butter into the sauce.
- 11Add the washed rice to the pot.
- 12Return the chicken to the pot.
- 13Pour in the stock, ensuring the liquid is slightly above the rice.
- 14Cover and cook on low heat for 30–35 minutes.
- 15Add spinach or scent leaf and steam for 5 minutes.
- 16Rest the dish for 10 minutes.
- 17Fluff and serve.
Ingredients
- 800 g bone-in chicken thighs
- 400 g long grain parboiled rice, washed
- 30 g palm oil
- 1 large onion, sliced
- 4 garlic cloves, blended
- 300 g red bell pepper
- 200 g tomatoes
- 1 –2 scotch bonnet
- 100 g natural peanut butter
- 60 g tomato paste
- 2 tbsp smoked paprika
- 2 tbsp curry powder
- 2 tbsp dried thyme
- Salt to taste
- 700 ml hot chicken stock
- 100 g spinach or scent leaf
Equipment
potblenderfoil (optional)
Tips
- Use a popular cooking technique for a smoky flavor.
- Adding foil under the lid for that smoky Jollof Rice bottom flavor is optional.
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