Ingredients
- •8 bone-in, skinless chicken thighs
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tsp smoked paprika
- •For jollof rice:
- •2 cups long-grain rice, rinsed
- •1 can (14 oz) crushed tomatoes
- •1 large red bell pepper, chopped
- •1 large onion, chopped
- •2 tbsp tomato paste
- •3 tbsp neutral oil
- •1 scotch bonnet pepper, whole
- •3 cups chicken stock
- •2 bay leaves
- •1 tsp dried thyme
- •Salt to taste
- •Fried ripe plantains and steamed greens for serving
Instructions
Season chicken thighs with salt, pepper, garlic powder, onion powder, and smoked paprika.
Place in vacuum-seal bags in a single layer.
Seal and preheat sous vide bath to 168°F (76°C).
Submerge and cook for 8 h for silky confit texture.
About 45 min before serving, start the jollof rice. Blend crushed tomatoes, bell pepper, and half the chopped onion until smooth.
Heat oil in a heavy-bottomed pot over medium heat. Add remaining onion and cook 5 min.
Add tomato paste and cook 2 min until darkened.
Pour in the blended tomato mixture. Simmer 15 min until the sauce reduces and the oil floats on top.
Add rinsed rice, chicken stock, scotch bonnet (whole), bay leaves, and thyme. Stir to combine.
Cover tightly with foil, then the lid. Reduce heat to low.
Cook 25–30 min without opening until rice is tender and liquid is absorbed.
When chicken is done, remove from bags and pat dry.
Preheat broiler to high.
Broil chicken thighs 4–5 min until the surface is charred and crispy.
Fluff jollof rice and remove scotch bonnet and bay leaves.
Serve broiled chicken over jollof rice with fried plantains and steamed greens.
Notes
- •The jollof rice pot MUST stay sealed during cooking — lifting the lid releases steam and ruins the texture
- •A slightly burnt bottom layer (called "the party" or "socarrat") is considered the best part — don't stir it
- •Jollof rice is the subject of a fierce rivalry between Nigerian and Ghanaian cooks — both versions are delicious
- •The sous vide chicken is already perfectly cooked; the broil is purely for visual appeal and crunch