Jollof Rice & Chicken Stew

Yields1 Serving
 1.40 kg Chicken (breasts, legs, thighs and wings)
 12 cups 3 litres water
 4 ½ tsp dried thyme, divided (1 1/2 teaspoons for the chicken, 1 tablespoon for the stew)
 2 Jolly seasoning bouillon cubes, divided
 Salt and pepper
 ¼ cup vegetable oil, halved
 1 can of whole peeled plum tomatoes, 794 grams
 4 roma tomatoes, chopped
 2 habanero peppers, chopped
 1 red bell pepper, chopped
 1 medium onion, sliced
 2 tablespoons tomato paste
 1 cup of chicken stock
 1 tbsp Nigerian red pepper, ALT: Cameroonian red pepper
 1 tsp teaspoon Jolly Jollof Spice Mix
 1 tsp teaspoon garlic powder
 1 bay leaf

Preheat Oven to 350 F. Cut chicken into bite-sized pieces and place in large pot with water. Add thyme and one Jolly seasoning cube. Season with salt and pepper and cook for 20 minutes


Add oil to a pan. Remove cooked chicken from liquid and sear on both sides until brown in pan. Remove and cook in oven for 10 minutes. Set aside. Open canned tomatoes and discard liquid.


Blend canned tomatoes, roma tomatoes, habanero peppers and bell peppers in blender until pureed.


Heat oil in large pot. Add onions and cook until golden brown. Add blend and cook for 25 minutes until reduction and oil separation. Add tomato paste and cook for 5 minutes more.


Add chicken stock, thyme, red pepper, garlic powder, bay leaf and remaining bouillon cube. Stir and simmer for 15 minutes.


Serve warm with traditional Jollof rice made with your very own Jolly Jollof spice mix.