Servings: 4 | Prep time: 15 minutes | Cooking time: 55 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tbsp vegetable oil, divided
- 1 tbsp olive oil
- 2 Cool Runnings Jollof Rice Bouillon Cubes
- 2 cups long-grain parboiled rice, rinsed
- 2 3/4 cups chicken broth or water (adjust as needed)
- 1 can (400g) crushed tomatoes
- 1/4 cup tomato paste
- 1 small onion, chopped
- 1 red bell pepper, blended
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper, finely chopped (optional)
- 1 bay leaf (optional)
- 2 tsp Cool Runnings All Purpose Seasoning, divided
- 1 1/4 tsp Cool Runnings Paprika, divided
- 1/4 tsp Cool Runnings Cayenne Pepper (optional)
- Salt, to taste
Directions
1. Heat 2 tbsp oil in a large pot over medium. Add onions, garlic, and blended red bell pepper. Sauté 2–3 minutes.
2. Stir in tomato paste; cook 2 minutes. Add crushed tomatoes and Scotch bonnet; simmer 10 minutes.
3. Add Jollof Rice Bouillon, thyme, 1 tsp all purpose seasoning, ¾ tsp paprika, salt, and bay leaf. Stir well.
4. Add rinsed rice and broth or water. Stir, cover, and cook on low for 25–30 minutes, stirring occasionally. Add more liquid if needed.
5. Preheat oven to 400°F (200°C). Toss chicken thighs with olive oil, remaining oil, all purpose seasoning, paprika, cayenne, and salt.
6. Bake on a lined sheet for 35 minutes. Broil 3–5 minutes for crispiness.
7. Fluff rice and discard bay leaf. Serve with chicken and garnish if desired.
Jollof Rice with Chicken
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