Jollof-Style Curry Chicken

Ingredients

• 1.5 lbs Chicken thighs, bone-in and skinless
• 2 cups Parboiled long-grain rice
• 3 tablespoons Jamaican curry powder
• 0.25 cup Vegetable oil
• 1 medium Red bell pepper, diced
• 1 large Yellow onion, finely chopped
• 2 tablespoons Tomato paste
• 3.5 cups Chicken broth
• 1 tablespoon Fresh ginger, minced
• 4 cloves Garlic cloves, minced
• 1 whole Scotch bonnet pepper, pierced(optional)
• 3 stems Thyme sprigs

Instructions

1. 1

   Season the chicken thighs with one tablespoon of curry powder and salt, then brown them in a large heavy-bottomed pot with oil over medium-high heat.

2. 2

   Remove the chicken and set aside; in the same pot, sauté the onions and bell peppers until the onions are translucent.

3. 3

   Add the garlic, ginger, tomato paste, and the remaining curry powder, stirring constantly for 2 minutes to 'fry' the spices and cook out the raw tomato taste.

4. 4

   Rinse the parboiled rice thoroughly under cold water until the water runs clear, then add it to the pot, stirring to coat every grain in the curry oil.

5. 5

   Pour in the chicken broth and add the thyme sprigs and the whole scotch bonnet pepper, ensuring the pepper does not burst.

6. 6

   Place the browned chicken pieces on top of the rice, bring the liquid to a boil, then immediately reduce the heat to low.

7. 7

   Cover the pot tightly with a layer of foil then the lid to trap steam, and simmer for 25-30 minutes until the rice is tender and liquid is absorbed.

8. 8

   Remove from heat, discard the pepper and thyme stems, and let the pot sit covered for 5 minutes before fluffing the rice with a fork.