FoodCoop Recipes
Jollof rice with chicken
This version of jollof rice adds chicken for an authentic flavoursome dinner that’s perfect for the family.
Prep
10 minutes
Cook
30 minutes
Serves
4
Ingredients
300g basmati rice
1 tbsp vegetable oil
8 boneless, skinless chicken thighs (halved)
1 onion (roughly chopped)
3 garlic cloves (grated)
5cm piece fresh root ginger (peeled and finely grated)
1 red chilli (deseeded and finely chopped)
1 tsp smoked paprika
2 tbsp tomato purèe
700ml tomato passata
300ml chicken stock, from a cube
2 red peppers (deseeded and roughly chopped)
2 tbsp fresh coriander (roughly chopped)
Freshly ground black pepper
Method
Soak basmati rice in cold water. Set aside.
Brown chicken thighs in oil, then push to one side.
Add the onion and cook for 3–4 minutes, or until just softened.
Stir the chicken back into the onions and add garlic, ginger, chilli, and paprika.
Stir in tomato puree.
Drain rice and add it to the chicken mixture.
Pour in tomato passata and half of the stock then simmer covered for 15 mins.
Add remaining stock and peppers. Cook for 5 more mins or until rice is tender. Season with pepper, garnish with coriander, and serve.
