Heat up the oil in a pot, when hot, add the onions and bay leaves and fry until the onion is translucent, which usually indicates they've softened and release their flavour
Next add the tomato paste and thyme. Please note that while I sometimes include about one teaspoon of curry powder, it will not be used in this particular recipe as the chicken stock already contains a sufficient amount
Fry on medium heat for about 2 to 3 minutes. Please keep an eye on it so it doesn't burn
Now, add the the reduced tomato and pepper mixture. Season with some salt and seasoning powder and let it fry for 15 to 20 minutes stirring it occassionally to prevent stickingTowards the end of the frying period, wash your your rice a few times until the water runs clear Now, add in the washed rice. I like to use Golden sella basmati rice for most of my Jollof rice recipes as I prefer the grain and texture. You can use any Golden sella basmati rice that you prefer
Add the chicken stock and some water. I typically do not measure the water precisely, but ensure you can still see the rice after adding it, and that the water level is no more than two inches above the rice
Cover the pot tightly with foil or parchment paper, and then secure the lid. This is crucial because Jollof rice relies heavily on steam to cook properly, and trapping the steam ensures it cooks evenly and thoroughly
Once the water dries up, give the rice a good mix and taste it to check if it's tender enough. If it's not quite tender to your liking, please do not add more water. Instead, just cover the pot tightly again and let it continue cooking on low heat for a few more minutes. The trapped steam should help it finish cooking to perfection
Now add the butter and onion. Cover and increase the heat to medium high and let it burn for about 3 minutes, to give it that smokey taste and flavour
Mix once again, then serve and enjoy with Stewed chicken, beef or whatever accompaniment you prefer
