👨‍🍳 조리법

1. 1

   Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown chicken on all sides, then remove and set aside.

2. 2

   In the same pot, add chopped onions and sauté until softened, about 5-7 minutes.

   💡 전문가 팁: Scrape up any browned bits from the bottom of the pot.
3. 3

   Add minced garlic and grated ginger, sauté for another minute until fragrant.

4. 4

   Stir in tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.

   💡 전문가 팁: This step helps to deepen the flavor of the tomato paste.
5. 5

   Add diced tomatoes, chicken broth, thyme, curry powder, and whole scotch bonnet pepper(s). Bring to a simmer.

   💡 전문가 팁: Adjust the number of scotch bonnet peppers based on your spice preference.
6. 6

   Return the browned chicken to the pot. Cover and simmer for 15 minutes to allow flavors to meld.

7. 7

   Rinse the long-grain rice thoroughly until the water runs clear. Add the rinsed rice to the pot, ensuring it's submerged in the liquid. If needed, add a little more broth or water.

   💡 전문가 팁: Rinsing rice removes excess starch, preventing mushiness.
8. 8

   Bring the mixture back to a boil, then reduce heat to low, cover tightly with a lid and foil, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

   💡 전문가 팁: Avoid lifting the lid during cooking to trap steam.
9. 9

   Once cooked, fluff the rice with a fork. Remove the whole scotch bonnet pepper(s) if desired. Stir in chopped bell pepper if using. Let it rest for 5 minutes before serving.