Jollof Rice with Chicken

Ingredients

For Marinade
2 lb boneless chicken thighs
2 tsp salt
2 tsp onion paste
1/2 tsp oregano
1 tsp minced garlic
1 tsp paprika
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp chicken bouillon powder

For Dish
1 medium sized onion
2 tsp minced garlic
1/2 tsp dried thyme
2 cups rice
2 small tomatoes
3 cups chicken broth (can be substituted with water)
1/2 tsp chicken bouillon powder
1 tsp salt
1 tsp paprika
1 tsp white pepper
1 bell pepper diced
2 cup vegetables (peas, carrots, green beans)

Method
Wash the rice till water runs clean.
Keep soaked in water till ready for use.

Cut the chicken into small cubes (you can leave them whole if prefered)
Mix together all the spices and coat the chicken well. Keep aside for an hour (can be used right away too if there is a time crunch)

Put the tomatoes in a microwave safe bowl with 1/4 tsp of salt and heat for 5 mins
Let cool and then puree

Heat oil in a oven safe skillet, brown chicken on all sides. Keep aside
In the same skillet  heat some more oil
Add onions, thyme, garlic and sauté till soft.
Pour out all the water from the rice and add the rice in, stir for 2 mins
Pour in the tomato puree and add all the remaining ingredients except the vegetables.
Add in the chicken and bring to a boil.

Preheat oven to 350 deg C
Mix in the vegetables with the rice and bake for 30 mins.