Jollof Rice with Chicken

cool runnings

Servings: 4 servings | Prep time: 15 minutes | Cooking time: 55 minutes

Ingredients


Directions
1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add onions, garlic, and blended red bell pepper. Sauté for 2-3 minutes until fragrant.

2. Stir in the tomato paste and cook for another 2 minutes. Add the crushed tomatoes and Scotch bonnet pepper, then let the mixture simmer for 10 minutes, stirring occasionally.

3. Add the Jollof Rice Bouillon Cubes, thyme, 1 teaspoon all purpose seasoning, 3/4 teaspoon paprika, salt, and bay leaf. Stir well.

4. Add the rinsed rice and chicken broth or water. Stir, cover tightly, and cook on low heat for 25-30 minutes, stirring occasionally. Add more liquid if needed.

5. Preheat the oven to 400°F (200°C). In a bowl, mix the chicken thighs with olive oil, remaining vegetable oil, remaining all purpose seasoning, remaining paprika, cayenne pepper, and salt.

6.
Place the chicken on a lined baking sheet and bake for 35 minutes. Broil for 3-5 minutes for a crispy finish.

7. Fluff the Jollof Rice with a fork and discard the bay leaf. Serve with the spiced chicken and garnish if desired.

 


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