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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add 2 cups of water and cook the chicken with the diced red onion, garlic paste, ginger paste, salt, white pepper, black pepper, curry powder, thyme, cheyenne pepper, and bay leaves for 45 minutes, saving the chicken stock for the rice.

Fry the chicken with garlic and onion for flavour.

Blend the tomatoes, onions, bell peppers, and Jamaican pepper with 1 cup of water to make the tomato and pepper mixture.

Add oil to a new pan, then add 1 sliced onion, garlic and ginger paste, the tomato and pepper mixture, curry powder, white pepper, thyme, sliced bell peppers, onions, and the fried chicken, then allow to cook for 10 minutes.

Add oil, the diced red onions, garlic paste, ginger paste, tomato paste, and half of the tomato and pepper mixture to a pot, then season with salt, white pepper, black pepper, curry powder, thyme, cheyenne pepper, and bay leaves.

Add the chicken stock and the washed basmati rice and allow to cook until the rice is tender and the liquid is absorbed.

Before you turn off the heat, add green bell peppers, 1 diced red onion, and butter, stirring until the butter melts and the peppers are slightly tender.

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For a spicier kick, add more cheyenne pepper to the rice.
Use fresh tomatoes for a richer flavor in the tomato and pepper mixture.
Can I use another type of rice?
Yes, you can use long-grain rice, but adjust the cooking time and liquid accordingly.
How can I make the dish less spicy?
Reduce the amount of cheyenne pepper and Jamaican pepper.
Can I prepare the chicken in advance?
Yes, you can cook and fry the chicken a day ahead and store it in the refrigerator.
Is it necessary to use chicken stock?
Chicken stock enhances the flavor, but you can use water if preferred.
What can I serve with Jollof rice?
Jollof rice is often served with fried plantains or a simple salad.

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