Nigerian Jollof Rice

Ingredients

• 400 glong-grain rice
• 800 gchicken thighs
• 400 gcrushed tomatoes
• 1onion
• 2 tbsptomato paste
• 1 tspthyme
• to tastefine sea salt

Method

1. Pat the chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and 1 teaspoon of thyme, ensuring each piece is evenly coated. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, add the chicken thighs, skin-side down, and brown them for about 4-5 minutes on each side until they are golden brown. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion, stirring occasionally until it becomes translucent and tender, about 3-4 minutes. This will help release the onion's natural sweetness and create a flavorful base. Add 2 tablespoons of tomato paste and stir continuously for another 2 minutes until the paste darkens slightly, which intensifies its flavor.
3. Pour in the 400 g of crushed tomatoes and stir well to combine with the onion and tomato paste mixture. Allow this to cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to separate from the tomato mixture. This indicates that the raw taste of the tomatoes has cooked out.
4. Rinse the 400 g of long-grain rice under cold water until the water runs clear to remove excess starch, which helps prevent the rice from becoming sticky. Add the rice to the pot, stirring to coat it with the tomato mixture. Return the browned chicken thighs to the pot, nestling them into the rice.
5. Pour enough water into the pot to just cover the rice and chicken. Season with additional salt to taste, keeping in mind the saltiness of the chicken. Bring the mixture to a gentle simmer over medium heat, then cover the pot with a tight-fitting lid. Allow it to cook until the rice is tender and has absorbed most of the liquid, about 20-25 minutes. The rice should be vibrant orange-red and the chicken cooked through, with juices running clear when pierced.
6. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the flavors to meld and the rice to finish steaming. Fluff the rice gently with a fork, ensuring the grains remain separate.
7. Finish by sprinkling a bit more thyme over the top for a fresh herbal note. Serve the Jollof Rice hot, with the chicken thighs nestled on top, ready to be shared around the table.