Jollof rice with Nigerian chicken stew

By DNA Dinners

DNA Dinners, Episode 15

Ingredients

3 small red bell peppers, roughly chopped
2 medium tomatoes, roughly chopped
1/2 medium Scotch bonnet pepper, stem removed and chopped
1/2 medium onion, roughly chopped
1/2 cup (120 millilitres) vegetable oil
1 1/2 teaspoons (7.5 millilitres) salt
1 teaspoon (5 millilitres) curry powder
1 1/2 teaspoons (7.5 millilitres) hot ground chili pepper, such as African dried chili or cayenne
1 1/2 teaspoons (7.5 millilitres) garlic powder
4 teaspoons (20 millilitres) onion powder
2 bay leaves
1/2 teaspoon (2.5 millilitres) ground ginger
1 tablespoon (15 millilitres) dried thyme
2 1/2 cups (590 millilitres) medium-grain rice
5 cups (1.2 litres) chicken stock

1.4 kilograms chicken (breasts, legs, thighs and wings)
12 cups (3 litres) water
4 1/2 teaspoons (22.5 millilitres) dried thyme, divided (1 1/2 teaspoons (7.5 millilitres) for the chicken, 1 tablespoon (15 millilitres) for the stew)
2 chicken bouillon cubes, divided
Salt and pepper
1/4 cup vegetable oil, halved
1 can of whole peeled plum tomatoes, 794 grams
4 roma tomatoes, chopped
2 habanero peppers, chopped
1 red bell pepper, chopped
1 medium onion, sliced
2 tablespoons (30 millilitres) tomato paste
1 cup (240 millilitres) of chicken stock
1 tablespoon (15 millilitres) Nigerian red pepper, ALT: Cameroonian red pepper
1 teaspoon (5 millilitres) Accent Seasoning (MSG)
1 teaspoon (5 millilitres) garlic powder
1 bay leaf

Blend bell peppers, tomatoes, Scotch bonnet pepper, and onions in a food processor until smooth.
In a large pot, heat vegetable oil over medium heat. Add the blended vegetables, salt, curry powder, ground chili, garlic powder, onion powder, bay leaves, ginger and thyme. Cook for eight minutes. Add rice to the pot and stir until well mixed. Reduce the heat to low. Add chicken stock and bring to a simmer. Cover pot and let cook until rice is al dente, about 15-18 minutes. Allow the rice at the bottom of the pot to char slightly to infuse it with a smoky flavour.

Preheat oven to 350F (175C).
Cut the chicken into bite-sized cubes or pieces. Place the chicken in a pot with water. Add thyme and one chicken bouillon cube. Season with salt and pepper. Bring the mixture to a simmer and cook the chicken for 20 minutes.
Heat a pan with vegetable oil. Remove the chicken from the liquid, and sear on both sides until golden brown. Remove and place the chicken on a rack. Cook in the oven for ten minutes. Set aside.
Open canned tomatoes and discard the liquid. Blend canned tomatoes, roma tomatoes, habanero peppers, bell peppers in a blender until pureed.
In a large pot heat vegetable oil over a medium heat. Add onions. Cook onions until golden brown. Add the tomato mixture and cook for 25 minutes or until the mixture reduces in size, turns a deep red, and the oil begins to separate from the tomatoes. Stir continuously. Add tomato paste and cook for an additional five minutes.
Add chicken stock, thyme, red pepper, Accent, the remaining bouillon cube, garlic powder, and bay leaf. Stir together, add more water if needed. Continue to simmer for 15 minutes. Serve over Jollof Rice.

This recipe is used with permission and is owned by The Suya Spot restaurant.

Follow Jeff Richards: