West African - style Jollof rice Recipe

Name: West African - style Jollof rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 250g Long grain rice; 500ml chicken stock; 400g Chopped tomatoes; 1 Red pepper; 1 Scotch bonnet chilli; 1 onion; 1tbsp Vegetable oil; A couple of sprigs of Fresh thyme + a few extra to serve; x2 bay leaves; 1 tbsp curry powder

Ingredients

250g Long grain rice
500ml chicken stock
400g Chopped tomatoes
1 Red pepper
1 Scotch bonnet chilli
1 onion
1tbsp Vegetable oil
A couple of sprigs of Fresh thyme + a few extra to serve
x2 bay leaves
1 tbsp curry powder

PREP TIME 10m	COOK TIME 50m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Part boil the rice with 500mls of the chicken stock for 10 minutes. Remove from the heat, the rice will still be slightly hard.
Blend, the pepper, onion, tomatoes and scotch bonnet, until smooth.
Pre-heat oven at 190°C/fan 170°C/gas mark 5
Heat the oil, and add the paste along with the curry powder, leaves from the thyme sprigs and bay leaves - cook for 10 mins
Put the chicken pieces on a tray with a drizzle of oil and a spoonful of the sauce for each piece of chicken.
Cook in the oven for 35 minutes
Add the part boiled rice to the tomato sauce with the rest of the stock. Cover and cook for a further 15 minutes.
Give it a stir after 10 and add more stock if it feels sticky.
Once the chicken has cooked, add to the rice to serve up with some more of the fresh thyme.