Chicken Jollof Rice
A mix of savory and tangy, this chicken rice dish is a winner.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Ingredients
- 2 tbsp vegetable oil
- 1 red onion chopped
- 1 lb chicken thigh cubed
- 2 tspn curry powder
- 1/2 cup vegetable oil
- 1 tspn dried thyme
- 400 g parboiled rice
- 2 cubes chicken stock
- 150 ml water
Sauce
- 6 tomatoes sliced
- 1 red bell pepper quartered
- 1 red onion quartered
- 1 scotch bonnet pepper
Instructions
-
Blend together the tomatoes, red bell pepper, 1 red onion, and the scotch bonnet for the sauce until smooth.
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Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chopped red onion, chicken thigh, and curry powder. Cook and stir until the chicken is done. Remove the chicken and onion from the skillet.
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Pour the sauce into the skillet and bring to a simmer. Pour in a 1/2 cup of the vegetable oil and thyme. Stir.
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Add the chicken back into the skillet and then the parboiled rice. Add the chicken stock cubes, and water. Stir, cover and cook on low for 30 minutes. Fluff before serving.
