⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup Basmati Rice
• 8 ounces Chicken Liver
• 1 medium Onion
• 1 medium Bell Pepper
• 1/2 Scotch Bonnet Pepper (optional)
• 2 tablespoons Vegetable Oil
• 2 tablespoons Tomato Paste
• 1 (14.5 ounce) can Diced Tomatoes
• 1/2 cup Tomato Puree
• 1 cup Vegetable Broth
• 1 teaspoon Thyme
• 1 teaspoon Curry Powder
• 1/2 teaspoon Chili Pepper Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 1/2 cups Water
• For garnish Fresh Parsley

📖 Instructions

1. First, let's gather our ingredients! Make sure you have everything prepped and measured before you begin. This makes the whole process smoother. Trust me on this one!
2. Rinse your rice thoroughly under cold water. This removes excess starch and helps prevent the rice from becoming sticky or clumpy. Seriously, this step is essential for perfect Jollof!
3. Finely chop the onions, bell peppers, and scotch bonnet peppers (if using). The finer you chop them, the better they'll blend into the overall flavor of the rice. Use a sharp knife to make this step less of a chore.
4. Heat up some vegetable oil in a large pot over medium heat. Add in your chopped onions, bell peppers, and scotch bonnet peppers and sauté until softened, about 5-7 minutes. Don't let them burn; we're aiming for tender, not charred.
5. Add in your chicken liver and cook until browned. Season with salt and pepper to taste. You want the livers cooked through but still juicy.
6. Stir in your tomato paste and cook for another 2-3 minutes. This step helps to build the rich flavor foundation of our Jollof!
7. Add the diced tomatoes, tomato puree, and vegetable broth to the pot. Bring this beautiful mixture to a boil, then reduce the heat to a simmer.
8. Season with your favorite spices. Now it's time to get creative! Add the thyme, curry powder, and chili pepper flakes—or more scotch bonnet if you're feeling brave. Stir well to combine.
9. Carefully stir in your rinsed rice. Make sure every grain is coated in that delicious tomato-spiced mixture.
10. Add enough water to cover the rice by about an inch or so. We're looking for the rice to absorb all the liquid while it simmers.
11. Bring the mixture back to a gentle boil. Once it’s boiling, cover the pot tightly, reduce the heat to the lowest setting, and let it simmer for about 25-30 minutes, or until the rice is cooked through and all the liquid is absorbed. Don't peak! Resist the urge to lift the lid.
12. Once cooked, fluff the rice gently with a fork. This helps separate the grains. Let it sit, covered, for a couple of minutes off the heat. The residual heat will finish cooking the rice beautifully!
13. Garnish your Spicy Jollof Rice with Chicken Liver with fresh parsley and serve hot. Enjoy!!

📝 Notes

• For a spicier Jollof, add more scotch bonnet pepper or chili flakes.
• Feel free to experiment with other spices like ginger or garlic.
• Ensure the chicken liver is fully cooked before adding the other ingredients. If unsure, you can brown it first in a pan before adding it to the pot.
• Adjust the amount of water according to your rice's absorption rate. If you like a bit more sauce, add more water or vegetable broth.