👨‍🍳 作り方

1. 1

   Prepare the Chicken: Season the chicken pieces with salt, black pepper, half of the chopped onion, minced garlic, grated ginger, thyme, and curry powder. Marinate for at least 30 minutes or overnight in the refrigerator.

2. 2

   Fry the Chicken: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Fry the marinated chicken in batches until golden brown and cooked through. Remove chicken and set aside, reserving about 1/4 cup of the frying oil in the pot.

3. 3

   Prepare the Jollof Base: In a blender, combine the puréed tomatoes, the remaining chopped onion, red bell peppers, scotch bonnet peppers, ginger, and garlic. Blend until smooth.

4. 4

   Cook the Sauce: Add the blended pepper mixture to the reserved oil in the pot. Stir in the tomato paste and cook over medium heat for about 10-15 minutes, stirring frequently, until the sauce darkens and reduces. This step is crucial for developing flavor and removing the raw tomato taste.

5. 5

   Add Rice and Broth: Rinse the parboiled rice thoroughly. Add the rinsed rice to the sauce, stirring to coat. Pour in the chicken broth or water, add bay leaves, thyme, curry powder, salt, and black pepper. Stir well.

6. 6

   Simmer the Jollof: Bring the mixture to a boil, then reduce the heat to low, cover tightly with a lid (you can use foil under the lid to create a good seal), and let it simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

7. 7

   Serve: Fluff the Jollof rice with a fork. Serve hot with the fried chicken. Optional garnishes include fried plantains or a side salad.