Ghanaian Jollof Rice

Rinse the rice in cold water several times, until the water runs almost clear, and set aside to drain. Blend the onion, ginger, garlic, and chili pepper into a smooth paste; set aside half of the paste for the chicken.

Rub the chicken thighs with half of the onion-ginger paste and half of the salt, cover, and simmer over medium heat for 10 minutes in a pot, until the chicken releases its juices and is nearly cooked through.

Heat vegetable oil in a wide, heavy-bottomed pot. Remove the chicken from its juices, sear it in the oil until golden brown on both sides, and transfer to a plate.

Blend the tomatoes and bell pepper with the remaining onion-ginger paste. In the same pot, sauté the chopped onion for 3–5 minutes, add the tomato paste, and cook for another 2 minutes.

Pour in the tomato-pepper purée, stir, and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens and the oil begins to rise to the surface.

Pour in the chicken stock, add the remaining salt, add the seared chicken thighs, and bring the sauce to a boil.

Add the rinsed rice, stir once, cover with a lid, and press down tightly with foil. Cook over the lowest heat for 20–25 minutes, until the rice has absorbed the liquid and turned tender; add a few spoonfuls of stock if needed.

Remove the pot from the heat, let it rest covered for 10 minutes, then gently fluff the rice with a fork and serve with the chicken.