Nigerian Fried Rice

Step 1

Season the 1 lb chicken thighs with salt and pepper. Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 6 minutes per side. Remove and set aside.

Step 2

In the same skillet, add the remaining 2 tbsp vegetable oil and the 1 sliced onion. Cook over medium heat until soft and translucent, about 4 minutes.

Step 3

Add the 1 diced carrot and 1 diced green bell pepper. Cook, stirring, until slightly tender, about 3 minutes.

Step 4

Stir in the 1 tbsp curry powder and the 1 whole scotch bonnet pepper (left whole for heat, or chopped for more spice). Cook for 1 minute until fragrant.

Step 5

Add the 1.5 cups rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 18 minutes.

Step 6

Fluff the rice with a fork, remove the scotch bonnet pepper, and slice the cooked chicken. Serve the chicken over the rice, garnished with fresh cilantro if desired.