Quick Jollof Rice with Chicken

I absolutely love a good one-pot meal, and this Quick Jollof Rice with Chicken is a winner in my book. It’s packed with so much flavor, from the aromatic spices to the tender chicken and perfectly cooked rice. Even if you're new to cooking or short on time, you don't need to be intimidated by this recipe. It comes together relatively quickly and is surprisingly forgiving, making it a fantastic option for a weeknight dinner that tastes like you spent hours in the kitchen.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 red bell pepper, deseeded and chopped
• 1 (15 oz) can tomato sauce
• 1 tbsp tomato paste
• 1 tsp curry powder
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (or to taste)
• 2 cups long-grain parboiled rice, rinsed
• 3 cups chicken broth
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken pieces generously with salt and black pepper.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
3. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
4. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
5. Add the chopped red bell pepper and cook for another 3-4 minutes until slightly tender.
6. Stir in the tomato sauce, tomato paste, curry powder, thyme, and cayenne pepper. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly.
7. Add the rinsed rice to the pot and stir to coat it with the tomato mixture.
8. Pour in the chicken broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
9. Return the browned chicken to the pot. Season with salt and pepper to taste.
10. Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring too much during this time to prevent mushy rice.
11. Once the rice is cooked, fluff it gently with a fork. Let it stand, covered, for 5 minutes off the heat.
12. Garnish with fresh chopped parsley before serving.