Ingredients:

  • 8 bone in skin on Chicken Thighs
  • 2 tsp Smoked Paprika
  • 1 tsp White Pepper
  • 3 large Red Bell Peppers, seeded and chopped
  • 4 large Roma Tomatoes
  • 2 Scotch Bonnet peppers
  • 2 inch piece Fresh Ginger, peeled
  • 4 cups Parboiled Long Grain Rice
  • 0.5 cup Tomato Paste
  • 1 tsp Nigerian Curry Powder
  • 3 cups Chicken Stock, warm
  • 2 tbsp Vegetable Oil
  • 1 tsp Salt
  • 1 onion
  • Bay leaves
  • thyme
  • Stock cubes
  • 2 tbsp Butter

Instructions:

  1. Season the 8 chicken thighs with salt, half the smoked paprika, and white pepper.
  2. Heat 2 tbsp vegetable oil in your pot until it shimmers and slightly smokes.
  3. Sear the chicken skin side down for 6 minutes until the skin is golden and shatters when poked.
  4. Flip and cook for 4 more minutes, then remove the chicken from the pot.
  5. Blend the bell peppers, tomatoes, Scotch Bonnets, 1 onion, ginger, and garlic until completely silky.
  6. In the leftover chicken fat, sauté the remaining sliced onion until soft and translucent.
  7. Stir in 0.5 cup tomato paste and fry for 5 minutes until it smells sweet and looks dark.
  8. Pour in the blended pepper mix and simmer for 15 minutes until the oil begins to separate on top.
  9. Add the curry powder, thyme, bay leaves, stock cubes, and remaining paprika.
  10. Stir in the 4 cups of rinsed rice and 3 cups of warm chicken stock.
  11. Nestle the chicken thighs back into the rice until they are halfway submerged.
  12. Cover with foil and a lid, then turn the heat to the lowest setting.
  13. Cook for 30 minutes without opening the lid even once.
  14. Stir in 2 tbsp of butter at the end until the grains look glossy.