Joloff chicken

This recipe comes from Senegal and Gambia, later having spread in all Western Africa.

Ingredients
1 chicken breast, without skin, sliced
4 cloves of garlic, finely chopped
1 teaspoon of dry thyme
4 teaspoons of curry powder
Salt
Black pepper, finely ground
2 tablespoons of Riso Scotti Rice Oil
1 can of chopped tomatoes, 400g
1-2 tablespoons of tomato paste
500 ml chicken stock
1 tablespoon dry shrimp (optional)
1 chilli pepper, seeds removed, chopped
170 g Riso Scotti Bob cu Bob Long Grain Rice
Water, as much as needed
2 bay leaves

Instructions
Mix, in a bowl, the garlic with the thyme, 1 teaspoon of curry powder, salt and pepper. Rub the chicken pieces with this mixture, until they are evenly covered.
Heat the oil in a large pan and fry the meat pieces until they are well done and browned evenly. Transfer everything on a warm plate.
Add the onion, tomatoes and tomato paste into the pan and cook at medium heat for 10 minutes. Stir continuously.
Add the chicken stock, rice, the rest of the curry powder, bay leaves, dry shrimp and chili pepper. If necessary, add some water, to cover the rice with a layer of liquid of 1 cm. Bring to boil, lower the heat and cover the pan. Cook the rice for 12-15 minutes, until all the liquid has been absorbed.

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