Nigerian · Lunch, Dinner
Jollof rice with chicken
Smoky tomato-pepper rice simmered with chicken thighs and a touch of curry spice.
- Calories
- 558 kcal
- Protein
- 31 g
- Carbs
- 66 g
- Fat
- 19 g
- Prep
- 15 min
- Cook
- 35 min
Per serving, for one person.
Ingredients
- 120 g Chicken thighs (boneless)
- 60 g Jasmine rice
- 120 g Chopped tomatoes (tinned)
- ½ onion Onion
- ¼ pepper Bell peppers
- 1 clove Garlic
- 4 g Ginger
- ¾ chilli Red chillies
- ½ tbsp Sunflower oil
- 1 tsp Curry powder
- ¾ tsp Paprika
- 1 tsp Dried thyme
- ¼ tsp Salt
- ½ tsp Black pepper
Method
- Blend half the tomatoes, half the onion, garlic, ginger and chilli into a smooth base.
- Heat the oil and fry the remaining onion for 4 minutes, then pour in the blended base and fry for 10 minutes until deep red.
- Stir in curry powder, paprika and thyme, add the rice and 150ml water, season with salt and pepper.
- Cover and simmer on low for 20 minutes until the rice is tender, then rest for 5 minutes.
- Pan-fry the chicken thighs for 6-7 minutes per side until cooked through and serve over the rice.
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