West African Jollof Chicken Skillet

Step 1

Pat the chicken breasts dry with paper towels, then cut each one crosswise into 2-inch-wide strips so they cook quickly and evenly.

Step 2

Slice the onion lengthwise from root to tip, then cut those slices crosswise into 1/2-inch-wide strips.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 4

Add the chicken strips in a single layer and cook without stirring for 3 minutes until the bottom turns golden, then flip each piece and cook 2 more minutes until both sides are light golden—they don't need to be cooked through yet.

Step 5

Push the chicken to the edges of the skillet, then add the onion strips to the center and stir once every 20 seconds for 2 minutes until they soften and become slightly translucent.

Step 6

Stir the tomato paste into the onions for 30 seconds until the paste turns a deeper red and smells strongly fragrant, which blooms the flavors.

Step 7

Pour in the canned tomatoes with their juice, then add the chicken broth and stir to combine everything, scraping up any stuck-on brown bits from the pan bottom.

Step 8

Sprinkle the rice evenly over the liquid, then stir gently until all the rice is submerged and the chicken is distributed throughout.

Step 9

Reduce heat to medium-low, cover with a lid, and simmer for 18 minutes without lifting the lid, which allows the rice to absorb the liquid and cook through.

Step 10

Remove from heat and let sit covered for 2 minutes, then fluff with a fork to separate the rice grains.

Step 11

Add salt and pepper to taste, then divide among serving bowls.