Blok Smokey Chicken Jollof Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Season the chicken thighs with salt, black pepper, smoked paprika, and thyme. Ensure they are evenly coated.

2. 2

   Sear the Chicken

   In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Once hot, add the seasoned chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear for another 5 minutes. Remove the chicken and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add chopped onions, bell pepper, garlic, and ginger. Sauté for about 5 minutes until the onions are translucent.

4. 4

   Add Tomatoes and Spices

   Stir in the chopped tomatoes, bay leaves, and the whole Scotch bonnet pepper (if using). Cook for an additional 5 minutes, allowing the tomatoes to break down.

5. 5

   Combine Rice and Broth

   Add the long-grain rice to the pot, stirring well to coat it with the tomato mixture. Pour in the chicken broth and bring to a boil.

6. 6

   Simmer with Chicken

   Once boiling, return the seared chicken thighs to the pot, nestling them into the rice. Cover the pot with a lid and reduce the heat to low. Let it simmer for about 25-30 minutes until the rice is cooked and the chicken is tender.

7. 7

   Rest and Serve

   Once cooked, remove the pot from heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork and serve the chicken on top of the Jollof rice.