The iconic West African one-pot rice dish with tomatoes, peppers and aromatic spices.
Ingredients
for 6 servings
- Long-grain parboiled rice3 cups
- Tomatoes5 large, blended
- Red bell peppers3, blended
- Scotch bonnet chilli1–2 (to taste)
- Onions2 large
- Tomato paste2 tbsp
- Chicken1 kg
- Palm oil or vegetable oil⅓ cup
- Chicken stock / bouillon cubes2 cubes
- Bay leaves3
- Dried thyme1 tsp
- Curry powder1 tsp
- Saltto taste
Find many of these ingredients in our store:
Shop IngredientsMethod
- 1
Season the chicken with salt, 1 bouillon cube, thyme and curry powder. Marinate for 30 minutes.
- 2
In a large pot, fry the chicken in oil until golden brown, then set aside.
- 3
Blend the tomatoes, red peppers, scotch bonnet and one onion into a smooth purée.
- 4
Fry the diced second onion until soft, add tomato paste and fry for 2 minutes, then pour in the blended mix.
- 5
Cook the tomato base on medium heat until the oil floats to the top (20–25 min).
- 6
Add bouillon cube, bay leaves, and season with salt.
- 7
Wash the rice and add it to the pot. Stir to coat every grain.
- 8
Add water so the liquid sits just above the rice. Cover tightly and cook on low for 30 minutes.
- 9
Add the fried chicken back on top, cover and steam for a final 10 minutes.
- 10
Stir gently, taste and adjust seasoning. Serve hot.
More West Africa Recipes
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