Nigerian Fried Rice

Place the whole chicken in a large pot. Add chopped onions, salt, thyme, curry powder, and bouillon cubes. Pour in 1.5 liters of water.

Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the chicken is fully cooked and tender. Skim off any impurities that rise to the surface.

Remove the chicken from the pot and set aside. Strain the stock through a fine-mesh sieve into a clean bowl or container. Discard the solids.

Allow the chicken to cool slightly, then shred or dice the meat. Discard the bones and skin. You should have about 2 cups of shredded chicken.

In a bowl, combine the diced boneless chicken thighs with curry powder, garlic powder, thyme, paprika, and 1 crumbled bouillon cube.

Mix everything thoroughly to ensure the chicken is well-coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or longer in the refrigerator.

Wash and chop the carrots, sweetcorn (if fresh), green pepper, long beans, and onions. Ensure they are all cut into similar-sized pieces for even cooking.

Dice the cooked liver into small cubes. Peel and devein the king prawns.

Thoroughly wash the basmati rice under cold running water until the water runs clear. Drain well.

Heat 3 tablespoons of vegetable oil in a large wok or pot over high heat. Add the washed rice and chicken seasoning. Stir-fry for about 3 minutes, stirring constantly to prevent sticking.

Pour in the chicken broth and 1 cup of water. Stir well. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes, or until the liquid is absorbed and the rice is almost fully cooked.

Once cooked, turn off the heat and let the rice rest, covered, for 5-10 minutes.

Heat 3 tablespoons of vegetable oil in the wok over medium-high heat. Add the marinated chicken and fry until fully cooked, about 6-8 minutes. Remove the chicken from the wok and set aside.

Add a little more oil to the wok if needed. Add the king prawns and fry for about 2 minutes per side, until they turn pink and opaque. Remove from the wok and set aside.

Add a bit more oil to the wok. Add the garlic paste and ginger paste, and sauté for about 30 seconds until fragrant. Add the chopped onions and sauté for 2 minutes until softened.

Add the chopped carrots, sweetcorn, peas, green pepper, and long beans to the wok. Stir-fry for about 3-5 minutes, until the vegetables are tender-crisp. If using frozen vegetables, cook for slightly longer.

Add the diced liver and stir-fry for another minute. Then, add the cooked chicken and prawns back into the wok with the vegetables.

Add the cooked rice to the wok with the chicken, prawns, liver, and vegetables. Stir everything together gently but thoroughly, ensuring all ingredients are well combined and heated through.

Stir in the chopped spring onions.

Taste the fried rice and adjust seasoning if necessary with more salt or bouillon cubes.

Serve the Nigerian fried rice hot as a main dish.