Rice Jollof

1. Heat the oil over medium-high flame in a large pot. Working in batches, add the chicken and brown on all sides. Remove the chicken to another large pot and add the water or stock. Bring to a boil, reduce heat to low and simmer for 20 minutes.
2. While the chicken simmers, pour all but 2–3 tablespoons of oil out of the first pot. Heat the oil over medium flame, add the onions and peppers and sauté until the onions are wilted and translucent, 4–5 minutes. Add the garlic and sauté for another 1–2 minutes.
3. Stir the rice into the onions and peppers and heat through for another 1–2 minutes. Stir in the tomato paste to coat the rice and give it a reddish hue. Add the chopped tomatoes and let them cook down for 2–3 minutes.
4. Pour in the chicken and its simmering liquid into the rice pot and add green beans. Season well with salt and pepper, adding more if desired. Bring to a boil, reduce heat to low, cover tightly and simmer for 20 minutes.
5. Remove from heat, let rest another 10 minutes before serving.