A Kenyan cooks JOLLOF rice for the first time! I'M IMPRESSED!

Add 1 kg of chicken to a large pot.

Chop and add 1 medium onion, 5 garlic cloves (grated), and 3 inch ginger to the pot.

Add 3 chicken bouillon cubes, 1 teaspoon dry thyme, 1/2 teaspoon white pepper, and 1 teaspoon salt to the pot.

Pour in 3 cups of water, mix, cover, and boil for 20 minutes over medium heat.

Chop 3 tomatoes, 2 red bell peppers, and 1 medium onion, and add to a blender with dried chilies.

Blend until smooth to create the tomato base.

Add the tomato base to a pan over medium heat, cover, and cook for about 30 minutes until water runs dry.

Remove chicken from the pot and reserve the stock.

Fry the chicken in vegetable oil for about 5 minutes until golden brown, then drain on a kitchen towel.

In a pot, add 1/2 cup of vegetable oil and 1 large chopped onion, sauté for 1 minute.

Add 5 tablespoons of tomato paste and cook for 2 minutes, stirring occasionally.

Add the previously prepared tomato base and mix for 1 minute.

Add 1 tablespoon of curry powder, 1 teaspoon of dry thyme, and 2 chicken bouillon cubes, and mix.

Pour in 2 cups of chicken stock and mix well.

Add 5 cups of washed basmati rice and mix to coat in the sauce.

Add 4 cups of water and 1 teaspoon of salt, mix, and cover with aluminum foil and a lid.

Cook for 20 minutes, checking for doneness and adding more water if necessary.

Once cooked, add unsalted butter and mix well before serving with the fried chicken.

Equipment Needed