West African One Pot Chicken and Rice

Serves 4
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Directions

  1. 1Season chicken with 1 tbsp each salt, thyme, curry powder & paprika.
  2. 2Season chicken with 1 tbsp each salt, thyme, curry powder & paprika.
  3. 3Season chicken with 1 tbsp each salt, thyme, curry powder & paprika.
  4. 4Brown the seasoned chicken in palm oil.
  5. 5Brown the seasoned chicken in palm oil.
  6. 6Brown the seasoned chicken in palm oil.
  7. 7Remove the chicken from the pot.
  8. 8Remove the chicken from the pot.
  9. 9Remove the chicken from the pot.
  10. 10In the same pot, sauté the onion.
  11. 11In the same pot, sauté the onion.
  12. 12In the same pot, sauté the onion.
  13. 13Fry the tomato paste.
  14. 14Fry the tomato paste.
  15. 15Fry the tomato paste.
  16. 16Add the blended pepper mix (bell peppers, tomatoes, onions, and scotch bonnet blended with some water).
  17. 17Add the blended pepper mix (bell peppers, tomatoes, onions, and scotch bonnet blended with some water).
  18. 18Add the blended pepper mix (bell peppers, tomatoes, onions, and scotch bonnet blended with some water).
  19. 19Let the mixture reduce by half.
  20. 20Let the mixture reduce by half.
  21. 21Let the mixture reduce by half.
  22. 22Season again with 1 tbsp each thyme, curry & paprika.
  23. 23Season again with 1 tbsp each thyme, curry & paprika.
  24. 24Season again with 1 tbsp each thyme, curry & paprika.
  25. 25Whisk peanut butter with warm water or stock until smooth.
  26. 26Whisk peanut butter with warm water or stock until smooth.
  27. 27Whisk peanut butter with warm water or stock until smooth.
  28. 28Stir the whisked peanut butter into the sauce.
  29. 29Stir the whisked peanut butter into the sauce.
  30. 30Stir the whisked peanut butter into the sauce.
  31. 31Add the washed rice to the pot.
  32. 32Add the washed rice to the pot.
  33. 33Add the washed rice to the pot.
  34. 34Return the chicken to the pot.
  35. 35Return the chicken to the pot.
  36. 36Return the chicken to the pot.
  37. 37Pour in the stock, ensuring the liquid is slightly above the rice.
  38. 38Pour in the stock, ensuring the liquid is slightly above the rice.
  39. 39Pour in the stock, ensuring the liquid is slightly above the rice.
  40. 40Cover and cook on low heat for 30–35 minutes.
  41. 41Cover and cook on low heat for 30–35 minutes.
  42. 42Cover and cook on low heat for 30–35 minutes.
  43. 43Add spinach or scent leaf and steam for 5 minutes.
  44. 44Add spinach or scent leaf and steam for 5 minutes.
  45. 45Add spinach or scent leaf and steam for 5 minutes.
  46. 46Rest the dish for 10 minutes.
  47. 47Rest the dish for 10 minutes.
  48. 48Rest the dish for 10 minutes.
  49. 49Fluff and serve.
  50. 50Fluff and serve.
  51. 51Fluff and serve.

Ingredients

  • 800 g bone-in chicken thighs
  • 800 g bone-in chicken thighs
  • 800 g bone-in chicken thighs
  • 400 g long grain parboiled rice, washed
  • 400 g long grain parboiled rice, washed
  • 400 g long grain parboiled rice, washed
  • 30 g palm oil
  • 30 g palm oil
  • 30 g palm oil
  • 1 large onion, sliced
  • 1 large onion, sliced
  • 1 large onion, sliced
  • 4 garlic cloves, blended
  • 4 garlic cloves, blended
  • 4 garlic cloves, blended
  • 300 g red bell pepper
  • 300 g red bell pepper
  • 300 g red bell pepper
  • 200 g tomatoes
  • 200 g tomatoes
  • 200 g tomatoes
  • 1 –2 scotch bonnet
  • 1 –2 scotch bonnet
  • 1 –2 scotch bonnet
  • 100 g natural peanut butter
  • 100 g natural peanut butter
  • 100 g natural peanut butter
  • 60 g tomato paste
  • 60 g tomato paste
  • 60 g tomato paste
  • 2 tbsp smoked paprika
  • 2 tbsp smoked paprika
  • 2 tbsp smoked paprika
  • 2 tbsp curry powder
  • 2 tbsp curry powder
  • 2 tbsp curry powder
  • 2 tbsp dried thyme
  • 2 tbsp dried thyme
  • 2 tbsp dried thyme
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 700 ml hot chicken stock
  • 700 ml hot chicken stock
  • 700 ml hot chicken stock
  • 100 g spinach or scent leaf
  • 100 g spinach or scent leaf
  • 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.