Nigerian Jollof Chicken and Rice
One-Pot
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.
Tips for fussy eaters
Reserve the fresh red chilli for garnish - for those who enjoy the heat!
Pro tip
Use a generous amount of vegetable oil when cooking this dish. It will enhance the flavour.
In Nigeria, Jollof is often cooked at parties. Transform your weeknight into one!
Cooking Time: 45 min
Equipment Required: Blender, Food processor
Cals 829 · Prot 58 · Carbs 107 · Fat 17
Ingredients
In Nigeria, Jollof is often cooked at parties. Transform your weeknight into one!
Cooking Time: 45 min
Equipment Required: Blender, Food processor
Cals 829 · Prot 58 · Carbs 107 · Fat 17
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.
Tips for fussy eaters
Reserve the fresh red chilli for garnish - for those who enjoy the heat!
Pro tip
Use a generous amount of vegetable oil when cooking this dish. It will enhance the flavour.
Ingredients
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