Season the chicken: In a bowl, combine chicken thighs with salt, paprika, curry powder, thyme, garlic powder, crushed maggi cubes, and onion. Toss to coat evenly. Cook without water for 10mins, then add a cup of water, cook for 10-15mins until soft.Heat vegetable oil in a large pot over medium heat, add cooked chicken and half red onion and fry for 5-7 minutes until both sides are brown, set aside. Prepare Paste for Jollof Rice: Cut bell peppers, tomatoes, scotch bonnet, onion, garlic, put in a tray and bake for 30 minutes turning to prevent burning. Bring to cool and blend and cook for
Sauté aromatics: In the same pot used to fry chicken, add remining onions, garlic, bay leaves and ginger. Sauté for 2–3 minutes until fragrant. Add tomato paste, stir in and cook for 3-5 minutes.
Cook the pepper mixture: Pour in the blended pepper mix. Add thyme, curry powder, smoked paprika, salt, and bay leaves. Cook for 10–12 minutes, stirring occasionally until thickened.
Add rice: Rinse rice until water runs clear, pour rinsed rice into the pot and stir until every grain is coated with the sauce.
Finish: Add butter (optional). Cover and steam for 5 more minutes until rice is fluffy and chicken is fully cooked.
Serve: Remove bay leaves, fluff rice with a fork, and serve hot with the chicken.
