Servings: 4 servings | Prep time: 15 minutes | Cooking time: 55 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons vegetable oil, divided
- 1 tablespoon 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 teaspoons Cool Runnings All Purpose Seasoning, divided
- 1 1/4 teaspoons Cool Runnings Paprika, divided
- 1/4 teaspoon Cool Runnings Cayenne Pepper (optional)
- Salt, to taste
Directions
1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add onions, garlic, and blended red bell pepper. Sauté for 2-3 minutes until fragrant.
2. Stir in the tomato paste and cook for another 2 minutes. Add the crushed tomatoes and Scotch bonnet pepper, then let the mixture simmer for 10 minutes, stirring occasionally.
3. Add the Jollof Rice Bouillon Cubes, thyme, 1 teaspoon all purpose seasoning, 3/4 teaspoon paprika, salt, and bay leaf. Stir well.
4. Add the rinsed rice and chicken broth or water. Stir, cover tightly, and cook on low heat for 25-30 minutes, stirring occasionally. Add more liquid if needed.
5. Preheat the oven to 400°F (200°C). In a bowl, mix the chicken thighs with olive oil, remaining vegetable oil, remaining all purpose seasoning, remaining paprika, cayenne pepper, and salt.
6. Place the chicken on a lined baking sheet and bake for 35 minutes. Broil for 3-5 minutes for a crispy finish.
7. Fluff the Jollof Rice with a fork and discard the bay leaf. Serve with the spiced chicken and garnish if desired.