Nigerian Jollof Chicken and Rice

Name: Nigerian Jollof Chicken and Rice One-Pot
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Pieces of Brown onion; 3 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Pieces of Red pepper; 1 Pieces of Large red chilli; 150 ML of Water; 1 Pieces of Chicken stock cube; 200 Grams of Tomato passata; 70 Grams of Tomato paste; 10 Grams of White sugar; 150 Grams of Basmati rice; 4 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Green peas; 1 Pieces of Lemon

One-Pot

In Nigeria, Jollof is often cooked at parties. Transform your weeknight into one!

Cals 708 · Prot 65 · Carbs 113 · Fat 6

Family Friendly

45 min

Nigerian Jollof Chicken and Rice One-Pot

In Nigeria, Jollof is often cooked at parties. Transform your weeknight into one!

Cals 708 · Prot 65 · Carbs 113 · Fat 6

Family Friendly

Ingredients

Chicken breast

400 Grams

Brown onion

1 Piece

Garlic cloves

3 Pieces

Ginger

30 Grams

Red pepper

1 Piece

Large red chilli

1 Piece

Water

150 ML

Chicken stock cube 4*5*9*15*

1 Piece

Tomato passata

200 Grams

Tomato paste

70 Grams

White sugar

10 Grams

Basmati rice

150 Grams

Vegetable oil

4 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Green peas

150 Grams

Lemon

1 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2965 / 708
Fats (g)	5.6
of which saturated (g)	1.6
Carbohydrates (g)	113
of which sugars (g)	23.2
Fibers (g)	12.2
Proteins (g)	65.2
Salt (g)	4.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep ingredients

Chop the chicken. Peel and chop the onion and garlic. Peel and grate the ginger. Chop the bell pepper and the red chilli (remove the seeds if you prefer it milder). Boil the measured water and dissolve the stock cube in it.

2 Blend sauce

Add the onion, garlic, ginger, bell pepper, red chilli (spicy!), tomato passata, tomato paste and sugar to a blender or a food processor. Blitz until smooth. This is your tomato and vegetable sauce.

3 Rinse rice

Add the basmati rice to a bowl and cover with water. Pour into a colander and drain well.

4 Fry chicken

Heat a pot over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry for 3 min. Add the drained rice and fry for 2-3 min further until the edges of the rice grains start to turn translucent.

5 Add and stew

Add the tomato and vegetable sauce (made in step 2), the chicken stock and a pinch of salt and pepper. Bring to a simmer, stir once and cover with a lid. Reduce the heat to low and cook for 20 min or until the rice is cooked and the liquid is absorbed.

6 Finish and serve

Finally, gently fold the green peas through the rice. Slice the lemon into wedges. Divide the chicken rice among plates and garnish with the lemon wedges.

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