1Chop half the onions, the garlic, scotch bonnet peppers and ginger ready for blending
2Blend and season the blend with spices of your choice and add salt to taste
3Add the blend to the chicken pieces in a pot or pan to cook for 10-15 minutes
4While the chicken is cooking and in a separate pot add tomato puree and diced onions and fry for 5-7 minutes in vegetable oil stirring throughout.
5Add blended tomatoes and half the onions to the pot and continue to cook for a further 15 minutes
6Drain the chicken stock from the chicken pot and add the stock to the blended tomatoes, tomato puree and diced onion mix (jollof gravy)
7Continue to cook for a further 15 minutes stirring regularly
8Whilst the jollof gravy is cooking fry the chicken pieces in a pan in vegetable oil
9Add the fried chicken pieces to the jollof gravy
10Add the rice to the jollof gravy, cover tightly and reduce the heat to low for the rice to steam cook.
Broiler chicken takes more time to cook properly so adjust as necessary.
Adding the rice to the jollof gravy is crucial. Adjustments should be made to add a little less rice or little more water (mixed with spices and perhaps a little salted) if the rice is too much.
The chicken pieces can be had separately without adding them to the jollof gravy as is usually the practice at parties