Jollof Rice with Chicken
Ingredients
8 chicken thighs
3 tsps vegetable oil
1 large yellow onion, sliced
3 Tbsps tomato paste
1 chicken stock cube
2 ½ cups water
2 cups Akila Jasmine rice
1 red pepper, deseeded and thickly sliced
1 yellow pepper, deseeded and thickly sliced
1 bunch of coriander to serve
Ginger and chilli base
2 garlic cloves
2 x 400g cans of chopped tomatoes
Thumb-size fresh ginger
1 habanero chili, deseeded
Method
01
Season the chicken with salt and pepper. Heat 2 tbsp of oil in a large frying pan over high heat and add in the chicken and fry for 5 minutes until golden brown. Remove from the pan and set aside.
02
Add the remaining oil into the pan and fry the onions until translucent, for about 3-5 minutes. While the onions cook, make the ginger chilli base. Place the garlic, tomato, ginger and chilli into a food processor and blend until smooth.
03
Add the tomato paste to the onions, fry for another 2 minutes and then add the ginger chilli base. Crumble in the stock cube, stir and add 600ml of boiling water. Add the chicken to the pan, bring to a boil and then reduce to a simmer for 15 minutes.
04
Place the rice into a bowl and rinse with cold water. Repeat the process until the water runs clear. Add the rice to the pan, turn the heat down and cover the pan with foil and a lid so that no steam escapes. Cook for 15-20 minutes.
05
Remove the lid and the foil, and place the peppers into the pan. Recover and steam for 10 minutes until the rice is cooked and the veg is tender.
06
Before serving, stir the Jollof and sprinkle over the coriander.