Editorial sample recipeNigerianintermediateHalalDairy-FreeGluten-Free

Nigerian Smoky Jollof Rice With Chicken Thighs

Name: Nigerian Smoky Jollof Rice With Chicken Thighs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 500 g Boneless skinless chicken thighs, cut into bite-sized pieces; 350 g Long-grain parboiled rice, rinsed thoroughly; 2 large Red bell peppers, seeded and chopped; 3 medium Plum tomatoes, halved; 1 small Scotch bonnet pepper, stemmed; 1 large Red onion, half chopped for blend, half diced; 3 tbsp Tomato paste; 3 tbsp Vegetable oil; 500 ml Halal chicken stock

Flavorful parboiled long-grain rice simmered in a reduced blend of sweet red peppers, tomatoes, and scotch bonnet with pan-browned chicken thighs.

Prep: 20 min
Cook: 40 min
Total: 60 min

Technique to learn

Ata Lilo Reduction

Simmering blended red bell peppers and tomatoes until water evaporates and sweet natural sugars concentrate in oil.

Instructions

Step 1: Blend the red bell peppers, plum tomatoes, scotch bonnet pepper, and half of the red onion in a blender until smooth.
Step 2: Heat vegetable oil in a large pot over medium-high heat. Season chicken thigh pieces with salt and sear for 5 minutes until browned on all sides, then remove chicken and set aside.

Step 3: In the same pot, fry the finely diced remaining onion and tomato paste in the rendered oil for 3 to 4 minutes until dark red and fragrant.

Step 4: Pour in the blended pepper-tomato mixture and reduce over medium heat for 12 to 15 minutes until thickened and oil begins to separate from the sauce.

Step 5: Pour in the halal chicken stock and rinsed rice, season with 1 teaspoon of salt, and add the browned chicken pieces back into the pot.

Step 6: Cover tightly with foil and a lid, reduce heat to low, and simmer for 20 to 25 minutes until the rice is tender and has absorbed all liquid. Rest sealed for 5 minutes before fluffing.

Cooking tips

Covering the pot tightly with aluminum foil under the lid traps steam effectively, ensuring parboiled rice cooks evenly without scorching.
Use a heavy-bottomed pot to prevent burning at the base.
Original home-cooking adaptation inspired by Nigerian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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