Igbo Party Fried Rice and Baked Chicken

For the chicken

1. Wash the chicken pieces thoroughly under cold running water.

2. Transfer the cleaned chicken into a large pot and add the chopped onions, seasoning cubes, dried thyme, curry powder, and salt.

3. Stir everything together so the chicken is well coated in the seasonings, then cover the pot and set it over medium heat to cook in its own juices until tender, about 25–30 minutes.

   Then 25 min of waiting

4. Preheat the oven to 400°F (200°C).

5. Line baking trays with parchment paper and transfer the cooked chicken pieces onto the trays in a single layer.

6. Bake in the preheated oven until golden brown and crispy on the outside, 20–25 minutes.

   Then 20 min of waiting

7. Strain the remaining chicken broth/stock through a sieve to remove the solid aromatics and reserve the clear broth for cooking the rice.

For the rice

8. Bring a large pot of water to a boil, add the parboiled rice, and let it boil for 5 minutes to remove excess starch.

   Then 5 min of waiting

9. Drain the parboiled rice in a colander, rinse it thoroughly under cold tap water, and drain well.

10. Divide the washed rice between two large pots, then pour the reserved hot chicken stock evenly into both pots.

11. Add hot water as needed until the liquid level sits just level with the top of the rice.

12. Add the curry powder and dried thyme to the pots, stirring gently to distribute the seasonings evenly.

13. Cover the pots tightly and cook over medium-low heat until the rice has absorbed all the liquid and is tender, about 15–20 minutes.

    Then 15 min of waiting

14. Spread the cooked rice out flat on large trays or baking sheets to cool down and stop the cooking process.

15. Heat 1/2 cup of vegetable oil in a large skillet or wok over high heat, then add a portion of the chopped red onions and stir-fry for 1 minute.

16. Add portions of the diced green beans, carrots, diced bell peppers, and sweetcorn to the pan and stir-fry continuously for 2 minutes.

17. Add a few scoops of the cooled rice into the pan with the vegetables and stir-fry vigorously over high heat until completely combined and thoroughly heated through, 2–3 minutes.

18. Transfer the finished batch of fried rice into a serving container and repeat the frying process in batches with the remaining oil, vegetables, and rice.