Jollof-Style Curry Chicken
A one-pot wonder combining Jamaican curry seasoning with parboiled rice and bell peppers.
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Ingredients
- 1 1/2 lbs Chicken thighs, bone-in and skinless
- 2 cups Parboiled long-grain rice
- 3 tablespoons Jamaican curry powder
- 1/4 cup Vegetable oil
- 1 medium Red bell pepper, diced
- 1 large Yellow onion, finely chopped
- 2 tablespoons Tomato paste
- 3 1/2 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
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
Remove the chicken and set aside; in the same pot, sauté the onions and bell peppers until the onions are translucent.
- 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
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
Pour in the chicken broth and add the thyme sprigs and the whole scotch bonnet pepper, ensuring the pepper does not burst.
- 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
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
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.
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