Ingredients:

  • 2 lbs chicken thighs, bone-in skin-on
  • 1 tbsp curry powder
  • 1 tsp dried thyme
  • 2 garlic cloves, minced
  • 1-inch fresh ginger, grated
  • 2 chicken bouillon cubes
  • 1 tsp salt
  • 3 large red bell peppers
  • 1-2 scotch bonnet peppers
  • 5 medium Roma tomatoes
  • 2 red onions
  • 0.5 cup vegetable oil
  • 4 cups long-grain parboiled rice
  • 2 tbsp tomato paste
  • 3 bay leaves
  • 1 tbsp butter
  • 2 cups low-sodium chicken stock

Instructions:

  1. Season the chicken thighs with curry powder, thyme, garlic, ginger, bouillon cubes, and salt.
  2. Heat the vegetable oil in a large heavy-based pot or Dutch oven over medium-high heat. Sear the chicken thighs until the skin is golden-brown and crispy, approximately 5-6 minutes per side. Remove the chicken and set aside.
  3. In a high-speed blender, process the bell peppers, scotch bonnet peppers, tomatoes, and one of the red onions until smooth.
  4. In the same pot used for the chicken, sauté the remaining sliced red onion until translucent. Stir in the tomato paste and fry for 3 minutes until it turns a dark color and the oil begins to separate.