In a blender mix one onion, tomatoes, red pepper and habaneros into a smooth puree.

Fry the remaining onion in the oil until cooked through. Add the puree and fry for 7-10 minutes or until the oil is on top of the tomato sauce.

Season the tomato sauce with salt, stock cubes, curry, thyme, all spice and bay leaves. Cook for 3-5 minutes.

Add the rice and stir into the sauce. Reduce the heat to the minimum.

Place the butter on the rice and cover the pot with a foil paper and a lid.

Cook for about 40-60 minutes or until the rice is cooked. The steam plus the tomato sauce should be enough to cook the rice. If however it is not cooked enough, add some stock a little at a time and cook until the rice is done.

While the rice cooks it could be good to prepare the chicken and fry the plantains.

Serve the jollof rice with chicken and fried plantains.