Chicken Jollof Rice

Method

1. 1

   Char the bell peppers, tomatoes, garlic and onion and set aside. Let it cool down and blend it into a fine paste.

   Sunflower OilGarlicOnionKashmiri Dry Red ChilliBell PeppersTomato

2. 2

   In a deep pot add 1 tsp oil, peppercorns, bay leaves and thyme. Add water and chicken. Simmer the stock for 20 minutes and remove the scum that forms on the top. Remove the chicken and strain the stock.

   Sunflower OilBlack PeppercornsWaterChicken Biryani CutBay LeavesDried Thyme

3. 3

   In the same pot add 3 tbsp oil and add bay leaves and thyme along with finely chopped onions. Let the onions develop some colour and add tomato paste, cook these together until they caramelise and add the capsicum paste.

   Dried ThymeBay LeavesOnionTomato PasteSunflower Oil

4. 4

   Cook until the paste thickens considerably then add the soaked and drained rice and mix it gently without breaking the grains. Add 1 ¾ Cups of the stock and cover and cook on a simmer for 12 minutes. Let the rice rest for 10 minutes then fluff it up.

   Garam Masala PowderSaltChicken StockBasmati RiceMushroom Soup Powder

5. 5

   Deep fry the chicken pieces until golden brown then salt immediately. Serve the chicken and rice together.

   Sunflower Oil