SPICY CHICKEN JOLLOF RICE

Say goodbye to your asshole already!

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

HERE’S WTF YOU NEED:
 vegetable oil
 3 large sweet yellow onions, quartered
 ½ cup tomato paste
 1 scotch bonnet chilli pepper, de-seeded (substitute for 2 habanero peppers, or 3 serrano peppers) (last resort, 4 red jalapeno peppers)
 1 cup roasted red bell peppers (if roasting your own, use 2 whole red peppers)
 3 tsp Caribbean curry powder
 1 ½ tsp cayenne powder
 2 tbsp garlic powder
 1 tsp ginger powder
 3 bay leaves
 3 sprigs fresh thyme (substitute for 2 tsp dried)
 3 chicken bouillon cubes (substitute with chicken stock)
 12 chicken drumsticks
 2 ½ long grain rice
 1 ½ water
 ½ cup coconut cream
 ½ tsp brown sugar
 1 tbsp smoked salt (and more to taste)

HERE’S WTF YOU DO:
1

Dump the onions in a blender along with 3 tbsp of oil and blitz into a paste, set aside separately in a bowl. Then, dump your tomatoes, tomato paste, chilli pepper and red bell pepper in the same blender and blitz the fuck outta them.

2

In a deep bottomed pan on medium heat, heat 3 tbsp oil and once hot, add the onion paste and fry until the water has evaporated out and the puree has started to brown. Once this happens, pour in the tomato-chilli-bell pepper puree and give it a thorough mix.

3

Then, add in the various powders, along with the bay leaves, bouillon cubes, thyme and stir again. Cover and let this come to a simmer, this should take around 5 minutes. Then add the chicken legs in and let this cook with the lid on for around 20 minutes. You have to let it reduce by almost half and deepen in colour, all while stirring occasionally.

4

Then add in the rice, the liquids, sugar and salt and reduce the heat to a low. Cover the pot and let this simmer for around 20 minutes or until the rice is cooked. Uncover, give it a stir and cook a bit more until all liquid absorbed.

5

At this point, turn up the heat and char the rice at the bottom of the pot for 2-3 mins to get that that smoky flavor.

6

Stuff this into your fuckin face!

Ingredients

HERE’S WTF YOU NEED:
 vegetable oil
 3 large sweet yellow onions, quartered
 ½ cup tomato paste
 1 scotch bonnet chilli pepper, de-seeded (substitute for 2 habanero peppers, or 3 serrano peppers) (last resort, 4 red jalapeno peppers)
 1 cup roasted red bell peppers (if roasting your own, use 2 whole red peppers)
 3 tsp Caribbean curry powder
 1 ½ tsp cayenne powder
 2 tbsp garlic powder
 1 tsp ginger powder
 3 bay leaves
 3 sprigs fresh thyme (substitute for 2 tsp dried)
 3 chicken bouillon cubes (substitute with chicken stock)
 12 chicken drumsticks
 2 ½ long grain rice
 1 ½ water
 ½ cup coconut cream
 ½ tsp brown sugar
 1 tbsp smoked salt (and more to taste)

Directions

HERE’S WTF YOU DO:
1

Dump the onions in a blender along with 3 tbsp of oil and blitz into a paste, set aside separately in a bowl. Then, dump your tomatoes, tomato paste, chilli pepper and red bell pepper in the same blender and blitz the fuck outta them.

2

In a deep bottomed pan on medium heat, heat 3 tbsp oil and once hot, add the onion paste and fry until the water has evaporated out and the puree has started to brown. Once this happens, pour in the tomato-chilli-bell pepper puree and give it a thorough mix.

3

Then, add in the various powders, along with the bay leaves, bouillon cubes, thyme and stir again. Cover and let this come to a simmer, this should take around 5 minutes. Then add the chicken legs in and let this cook with the lid on for around 20 minutes. You have to let it reduce by almost half and deepen in colour, all while stirring occasionally.

4

Then add in the rice, the liquids, sugar and salt and reduce the heat to a low. Cover the pot and let this simmer for around 20 minutes or until the rice is cooked. Uncover, give it a stir and cook a bit more until all liquid absorbed.

5

At this point, turn up the heat and char the rice at the bottom of the pot for 2-3 mins to get that that smoky flavor.

6

Stuff this into your fuckin face!

SPICY CHICKEN JOLLOF RICE

Send this to someone who can't cook!