Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3EReserve the One Top: http://bit.ly/2v0iastHere is what you'll need!CHICKEN JOLLOF RICEServings: 6-8 INGREDIENTS6 medium tomatoes, sliced1 red bell pepper, stemmed, seeded, and quartered 2 small red onions, 1 quartered, 1 diced1 habanero pepper, stem removed½ cup, plus 2 tablespoons vegetable oil1 pound boneless chicken thighs, cubed2 teaspoons curry powder1 teaspoon dried thyme2 cups parboiled long grain rice, washed2 stock cubes dissolved in ⅔ cup water PREPARATION1. Add the tomatoes, red bell pepper, quartered onion, and habanero pepper to a blender and blender until smooth.2. In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside. 3. Raise heat to medium high, and using the same pot, add pureed tomato mixture, cooking until reduced by half. 4. Add in remaining oil, and fry sauce for 8-10 minutes. Stir in chicken, along with rice, stock, and thyme leaves.5. Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes. 6. Once rice is cooked, fluff up before serving. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtastyCredits: https://www.buzzfeed.com/bfmp/videos/25397MUSICLicensed via Audio Network