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Jollof Rice & Chicken Stew

Yields1 Serving
INGREDIENTS
 1.40 kg Chicken (breasts, legs, thighs and wings)
 12 cups 3 litres water
 4 ½ tsp dried thyme, divided (1 1/2 teaspoons for the chicken, 1 tablespoon for the stew)
 2 Jolly seasoning bouillon cubes, divided
 Salt and pepper
 ¼ cup vegetable oil, halved
 1 can of whole peeled plum tomatoes, 794 grams
 4 roma tomatoes, chopped
 2 habanero peppers, chopped
 1 red bell pepper, chopped
 1 medium onion, sliced
 2 tablespoons tomato paste
 1 cup of chicken stock
 1 tbsp Nigerian red pepper, ALT: Cameroonian red pepper
 1 tsp teaspoon Jolly Jollof Spice Mix
 1 tsp teaspoon garlic powder
 1 bay leaf
1

Preheat Oven to 350 F. Cut chicken into bite-sized pieces and place in large pot with water. Add thyme and one Jolly seasoning cube. Season with salt and pepper and cook for 20 minutes

2

Add oil to a pan. Remove cooked chicken from liquid and sear on both sides until brown in pan. Remove and cook in oven for 10 minutes. Set aside. Open canned tomatoes and discard liquid.

3

Blend canned tomatoes, roma tomatoes, habanero peppers and bell peppers in blender until pureed.

4

Heat oil in large pot. Add onions and cook until golden brown. Add blend and cook for 25 minutes until reduction and oil separation. Add tomato paste and cook for 5 minutes more.

5

Add chicken stock, thyme, red pepper, garlic powder, bay leaf and remaining bouillon cube. Stir and simmer for 15 minutes.

6

Serve warm with traditional Jollof rice made with your very own Jolly Jollof spice mix.

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