Nigerian Jollof Chicken and Rice

One-Pot
In Nigeria, Jollof is often cooked at parties. Transform your weeknight into one!
Cals 689 · Prot 54 · Carbs 97 · Fat 7
Family-Friendly
Try Hello Chef Now
45 min
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In Nigeria, Jollof is often cooked at parties. Transform your weeknight into one!
Cals 689 · Prot 54 · Carbs 97 · Fat 7
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
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

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.

Before you start

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

Instructions

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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.
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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.
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3 Rinse rice

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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