Ingredients
3 cups long-grain rice
4 fresh tomatoes
2 red bell peppers
1–2 onions
2–3 tablespoons tomato paste
Chicken pieces
Cooking oil
2 seasoning cubes
Salt to taste
1 teaspoon curry powder
1 teaspoon thyme
Water or chicken stock
👩‍🍳 Preparation

1. Prepare the chicken
   Wash the chicken and season it with salt, seasoning, curry and thyme. Cook until tender. You can then fry or grill the chicken lightly and set it aside.
2. Prepare the pepper mixture
   Blend the tomatoes, red bell peppers and some onion until smooth.
3. Fry the sauce
   Heat cooking oil in a pot. Add chopped onions and tomato paste. Stir and fry briefly. Add the blended pepper mixture and cook until it becomes thick and the excess water reduces.
4. Add seasoning
   Add curry powder, thyme, seasoning cubes and salt. Stir well.
5. Add stock
   Pour in some of the chicken stock and bring the sauce to a boil.
6. Add the rice
   Wash the rice and add it to the sauce. Stir gently so that the rice is evenly coated.
7. Cook the rice
   Cover the pot and cook on low heat until the rice is tender. Add a little water or stock if necessary.
8. Add the chicken
   Place the cooked chicken pieces on top of the rice, cover the pot and allow everything to cook together for a few minutes.
9. Serve 🍽️
   Fluff the rice gently and serve hot with the chicken. You can also serve it with fried plantain or salad.