Aunty D's Jollof Rice

This is delicious ... the tastiest rice ever, Thanks to Aunty Dorris for teaching me how!
Enjoy this recipe, it takes a while so you have to have a bit of time to prepare, but it's easy enough and you can make a whole load and freeze it.

Ingredients:
6/12 Chicken legs depending how much you fancy
2 mugs of rice
1 can of chopped tomatoes
1 large onion
1 red pepper
2 tsp curry powder
2 tsp thyme
2 chicken oxo cubes
1 tsp mixed herbs
2 tbs tomato puree
a glug of olive oil

Method:
-    pre-heat oven to 200 degrees
-    start by boiling the chicken in water (the water level shoudn’t be too high over the chicken)
-    meanwhile put the rice in a pan and pour over boiling water (about a finger tip above rice) and part boil (about half the time of the packet instruction)

-    meanwhile cut up the pepper and the onion
-    tip canned tomatoes into a blender with pepper and most of the onion (keep just under a quarter aside for later)
-    blend until very smooth (leave to one side)

-    add curry powder, thyme, mixed herbs and chicken stock to boiling chicken
-    plus add about half of the saved onion (diced) to add more flavour
-    leave this to simmer for about 20 mins
-    rince rice and set to one side
-    using the empty rice pan heat up a little olive oil
-    add the extra onion into the hot oil, this is just to add flavour, take out as soon as it browns
-    add a spoonful of salt and the tomato puree to oil (stir it in)
-    add in blended mixture, pop lid on and leave it to simmer
-    check the chicken with a knife (until juices run clear)
-    when ready place on a tray and put in the oven
-    turn the heat down on the tomato sauce and pour the chicken stock into it, be careful taking the lid off this pan, the sauce is extremely hot and spits.
-    mix well and then take some of the sauce out of the pan and put aside in a bowl
-    Start adding your rice to the pan, stirring as you go, after its all in, if the rice mix seems a little dry you can add a bit of the extra sauce
-    leave to simmer on low with lid on
-    turn the chicken over in the over to brown the other side
-    after about 20/30 mins the rice should be done, it shouldn’t be overly moist
-    stir it and serve it