Nigerian Jollof Rice — King of Party Dishes

Préparation

1. 1

   Blend the tomatoes, peppers and one onion into a smooth purée. Fry the second sliced onion in hot oil. Add the tomato paste and cook for 5 minutes.

2. 2

   Pour in the tomato purée, add the paprika, thyme, curry powder and bay leaf. Reduce for 20 minutes over medium heat, stirring — the sauce should turn dark and thick.

3. 3

   Meanwhile, season the chicken with salt, pepper, curry powder and thyme. Brown it in a separate pan for 5 minutes on each side. Set aside.

4. 4

   Rinse the rice several times until the water runs clear. Add the rice to the tomato sauce, mix well to coat every grain.

5. 5

   Pour in the hot stock (it should cover the rice by 2cm). Add the chicken. Bring to the boil, cover tightly and reduce to the lowest heat.

6. 6

   Cook for 25-30 minutes over very low heat without lifting the lid. The steam is essential. At the end, the slightly caramelised bottom (party rice) is a reward!

7. 7

   Serve with fried plantains, grilled chicken or coleslaw. Sprinkle with fresh parsley.