How to make Jollof rice

Ingredients

• 600 g chicken pieces
• 400 g long-grain or jasmine rice
• 2 onions
• 3 cloves garlic and a thumb-sized piece of fresh ginger
• 4 ripe tomatoes, or a 400 g tin of chopped tomatoes
• 3 tablespoons tomato paste
• 1 red bell pepper and half a scotch bonnet chilli (or less, to taste)
• 4 tablespoons vegetable oil
• 1 teaspoon dried thyme, 1 teaspoon curry powder and 2 bay leaves
• About 600 ml chicken stock, salt and black pepper

Method

1. Blend one onion with the garlic and ginger. Rub half of it over the chicken with salt, and simmer the chicken with a cup of water for 20 minutes. Keep the liquid as part of the stock.
2. Blend the tomatoes, bell pepper and chilli until smooth.
3. Heat the oil in a heavy pot, brown the chicken on all sides and set it aside.
4. Fry the second onion, sliced, until soft. Stir in the tomato paste and fry for 3 minutes, then add the blended tomatoes and the rest of the onion mixture. Cook for about 15 minutes, stirring, until the sauce is thick and the oil rises to the top.
5. Add the thyme, curry powder, bay leaves and stock, and season well. Rinse the rice, stir it in, lay a sheet of foil over the pot and put the lid on tightly.
6. Cook on a very low heat for 25 to 30 minutes, turning the rice gently once, until it is tender. Add a splash of water if it looks dry. Lay the chicken on top of the rice for the last 15 minutes so it heats through, and make sure there is no pink meat near the bone. Serve with fried plantain and salad.