Ingredients:

  • 3 Large Red Bell Peppers (Tatashe)
  • 3 Large Roma Tomatoes
  • 2 Red Onions
  • 2 Scotch Bonnet Peppers
  • 3 cloves Garlic
  • 1 inch Fresh Ginger
  • 1.5 lbs bone in skinless chicken thighs
  • 0.5 cup vegetable oil
  • 6 oz tomato paste
  • 2 tsp curry powder
  • 1 tsp dried thyme
  • 3 dried bay leaves
  • 4 cups long grain parboiled rice
  • 3 cups chicken stock
  • 1 tsp salt
  • 1 tsp white pepper

Instructions:

  1. Blend the 3 red bell peppers, 3 Roma tomatoes, 1 red onion, 2 scotch bonnets, 3 garlic cloves, and the 1 inch piece of ginger until completely smooth. Note: Do not add water to the blender; the moisture from the tomatoes is plenty.
  2. In your main heavy bottomed pot, heat the 0.5 cup of vegetable oil and brown the 1.5 lbs of chicken thighs. Note: We aren't cooking them through yet, just developing a golden crust and flavor in the oil. Remove the chicken and set aside.
  3. Add the second sliced onion to the chicken infused oil and sauté until translucent and slightly caramelized. Stir in the 6 oz of tomato paste and fry for 5 minutes, stirring constantly so it doesn't burn but darkens in color.
  4. Add the reduced pepper blend, 2 tsp curry powder, 1 tsp thyme, and 3 bay leaves to the tomato paste. Fry for 10 minutes until the oil begins to float on top of the sauce. This is the Obe Ata stage where the flavor really deepens.
  5. While the base fries, wash the 4 cups of parboiled rice in cold water. Note: Keep rinsing until the water is no longer cloudy, which ensures the rice won't be sticky.
  6. Add the washed rice to the pot and stir vigorously for 3 minutes. Note: You want every single grain to be coated in the oil and tomato base before adding the liquid.
  7. Pour in the 3 cups of chicken stock, 1 tsp salt, and 1 tsp white pepper. Return the chicken thighs to the pot. Cover the top with a double layer of aluminum foil and then the lid. Note: This creates a pressurized environment for the steam to work.
  8. Turn the heat down to the lowest possible setting and cook for 30 minutes. Note: Do not open the lid during this time!
  9. Remove from heat and let it sit, covered, for another 10 minutes. Open the lid, discard the bay leaves, and fluff the rice with a fork until the grains are separate and the aroma fills the room.