• Traditionally Jollof Rice is cooked on the stove: Everything is made from scratch including the chicken stock. Onions, red peppers and tomatoes are usually crushed, I only used my blender for commodity. Also, like any African dishes, the secret lies in the sauce: So be sure to taste it before you cook your rice in it!

STEP 1 - CHICKEN PREPARATION

• Add your chopped onions and garlic to a large frying pan heated on medium with the olive oil.
  2 Tbsp olive oil, 2 sweet onions, 5 Garlic Cloves
  
• Add the chicken thighs, season with salt and pepper. Then, add the spring water just enough to cover the meat. let it cook for about 15 minutes, turning the things half way.
  2 Lbs Chicken Thighs, Salt and Pepper
  
• Set the chicken aside on a plate.
  
• For the Jollof Rice: Place a large measuring jug onto a scales and transfer the chicken stock from your frying pan to weight it. Mine came to 1.10 Lb | 500 g so I added the difference in spring water to get to 2.20 Lbs | 1 kg. Set aside.
  2.20 Lbs liquid combination
  
• Return the chicken onto the frying pan and cook it until golden brown. Use the Digital Thermometer to ensure the chicken is cooked through when the thickest part reaches 160F/71C (Source: FDA).

STEP 2 - RED PEPPER/TOMATO SAUCE PREPARATION

• To your blender, first add the washed and sliced peppers, then the diced tomatoes, and onions. You can add te chili at this moment as well (I did not). Blend between each additions.
  3 red peppers, 14 1/2 oz diced tomatoes, 1 sweet onion, 1 chili
  
• Transfer the blended vegetable to a large sauce pan and bring it to a boil. Then, let is simmer for 10-15 minutes until the sauce starts reducing. When ready, season with salt and pepper. Mine was a bit too acidic so I added about 1/2 cup of milk. NOTE: Some people like to add sugar as well, but I did not.
  milk
  

STEP 3 - JOLLOF RICE

• To your stock pot, add the olive oil and heat on medium low. Once the oil starts sizzling, add the chopped onions and let them cook until they are caramelized (about 5-10 minutes). Then, mix in the tomato plate and let it cook for about 2-3 minutes.
  2 Tbsp olive oil, 3 sweet onion, 6 oz tomato paste
  
• Pour your red pepper / tomato sauce, add the curry powder, the dried thyme and bay leaf.
  1 tsp Curry Powder, 1 tsp Dried thyme, 3 bay leaf
  
• Then pour the chicken stock/water that you ad seated aside previously. Mix and check the seasoning (to taste).
  
• Add the rice, mix and cover. Keep it covered for 30 minutes without touching it.
  1.10 Lbs rice
  
• When ready check the cooking of the rice, you may need to cook it longer or add a bit more water if needed. Serve hot wit the chicken on top. Enjoy & Bon Appétit!