Jollof rice with chicken
Serves: 4
Preparation: 10 minutes
Cooking Time: 25-30 minutes
This version of jollof rice adds chicken for an authentic flavoursome dinner that’s perfect for the family.
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.
