Nigerian Jollof Rice with Chicken

Step 1

Pat chicken thighs dry with paper towels. Season all over with salt and pepper.

Step 2

Dice half the onion finely. Roughly chop the other half. Seed and dice both bell peppers.

Step 3

Rinse rice in a fine-mesh strainer under cold water until water runs clear.

Step 4

Heat oil in a large heavy pot over medium-high heat until it shimmers, ~60 seconds.

Step 5

Working in batches, sear chicken skin-side down without moving until golden, 4-5 minutes per side. Set aside.

Step 6

In the same pot, sauté diced onion, garlic, and ginger until fragrant, ~2 minutes.

Step 7

Stir in tomato paste and cook, stirring constantly, until it darkens slightly, ~90 seconds.

Step 8

Add crushed tomatoes, diced bell peppers, whole scotch bonnet, and bay leaf. Stir well.

Step 9

Nestle chicken back into the sauce. Pour in broth. Bring to a simmer over medium-high heat.

Step 10

Reduce heat to medium. Simmer covered for 15 minutes until chicken is nearly cooked through.

Step 11

Remove chicken to a plate. Stir rice into the pot, breaking up any lumps with a spoon.

Step 12

Return chicken to the pot, nestling it into the rice. Stir the roughly chopped onion into the rice.

Step 13

Cover and reduce heat to low. Simmer for 18-20 minutes until rice is tender and liquid absorbs.

Step 14

Increase heat to medium-high. Cook uncovered for 3-4 minutes until the bottom layer turns golden and crispy (you'll hear a gentle crackling sound).

Step 15

Remove from heat. Let rest covered for 5 minutes. Remove and discard scotch bonnet and bay leaf.

Step 16

Gently fluff rice with a fork. Divide among bowls, top with chicken, and serve hot.