Ingredients

Chicken

• 8 pc. PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER Whole Broiler (SKU 57608)
• ½ c. jollof spice mix (recipe below)
• ⅔ c. palm oil
• 1 tbsp. salt

Jollof Spice Mix

• 3 tbsp. smoked paprika
• 1 tbsp. chili powder
• 2 tbsp. ground ginger
• 1 tbsp. garlic powder
• 1 tbsp. dried thyme
• 1 ¼ tbsp. chili flakes
• 2 tsp. onion powder
• 2 tsp. ground cinnamon
• 2 tsp. ground coriander
• 1 tsp. ground nutmeg
• 1 tsp. cayenne
• 1 tsp. ground black pepper
• 1 tsp. salt

Nigerian Curry Stock

• 4 qt. chicken stock
• 2 oz. ginger — 1 piece fresh, peeled (about one 4 in. knob)
• 4 clove medium garlic — peeled (3/4 ounce)
• 1 pc. medium red onion — roughly chopped (8 oz.)
• 1 pc. medium green bell pepper — stemmed, seeded and roughly chopped (5 oz)
• 1 habanero pepper — whole (optional)
• 2 tbsp. jollof spice mix
• 2 tbsp. ground cumin
• 1 tbsp. dried Thyme leaves
• 2 tsp. turmeric powder
• 3 dried bay leaves
• ½ tsp. freshly ground black pepper

Jollof Rice Base

• 28 oz. tomato puree
• 2 red bell peppers — stemmed, seeded and roughly chopped
• 1 medium red onion — roughly chopped
• 2 tsp. jollof spice mix
• ¼ medium Scotch bonnet pepper — stemmed and seeded (optional)

Jollof Rice

• 2 tbsp. vegetable oil — divided
• 1 medium red onion — thinly sliced, divided in half
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• ¼ tsp. ground white pepper
• 1 ½ tbsp. kosher salt
• 1 tbsp. tomato paste
• 3 tsp. unsalted butter
• 3 c. Nigerian curry stock (recipe below) or chicken stock
• 2 c. jollof rice base (recipe below)
• 3 bay leaves — fresh
• 2 c. white rice — long grain, rinsed
• 1 plum tomato — halved then sliced thinly crosswise into half-moons (4 oz.)