A flavorful and vibrant dish inspired by the classic West African Jollof Rice, with a few twists to enhance its taste and ease of preparation.
Heat some oil in a large pot over medium heat.
Use a neutral oil with a high smoke point for best results.
Add the diced chicken breast and cook until lightly browned.
Cut the chicken into even pieces to ensure uniform cooking.
Stir in the chopped onion, celery, and green pepper, and sauté until softened.
Cook the vegetables until they release their aroma for enhanced flavor.
Add minced garlic, ground ginger, paprika, and cayenne, and cook for another minute.
Stir constantly to prevent the spices from burning.
Mix in the tomato paste and chopped tomatoes, cooking until the tomatoes soften.
Cook until the mixture thickens slightly for a richer sauce.
Add the diced carrot, peas, and bay leaf, and stir to combine.
Ensure the vegetables are evenly distributed for consistent cooking.
Pour in the rice, stirring to coat it with the mixture.
Toast the rice slightly for a nutty flavor.
Add water and the bouillon cube, then bring to a boil.
Stir to dissolve the bouillon cube completely.
Reduce the heat to low, cover, and simmer until the rice is cooked.
Check occasionally to ensure the rice doesn't stick to the pot.
Fluff the rice with a fork, garnish with chopped cilantro, and serve.
Serve immediately for the best texture and flavor.
