Chicken Jollof Rice

• 2 tbsp cooking oil
• 6 chicken pieces (legs and/or thighs)
• 1 onion, diced
• 2 bell peppers (mix of colors), sliced
• 5 cloves garlic, minced
• 1 tbsp chopped ginger
• 1 cup tomato sauce
• 1 tbsp dried thyme
• 1 tbsp curry powder
• 2 scotch bonnet or habanero peppers, chopped with seeds removed
• salt and pepper, to taste
• 2 cups basmati rice
• 3 cups chicken broth
• 2 bay leaves

Preheat oven to 350°F.

Heat oil in a cast iron skillet, or other oven safe pan, over medium-high heat.

Season chicken with salt and pepper and place in pan. Brown 4-5 minutes per side until golden brown. Remove and set aside.

Add onions and peppers to the same pan, cook until soft.

Add garlic and ginger, stir and cook 1 minute.

Stir in tomato sauce, thyme, curry powder, chopped scotch bonnet peppers, salt and pepper. Once well mixed, add rice and stir well.

Pour in chicken broth, stir, then place chicken pieces in the pan. Add in bay leaves.

Cover pan with foil. Place in preheated oven and bake for 1 hour. Check that the rice is cooked, then allow the dish to rest for 5 minutes. Fluff rice with a fork, then serve.