One-Pan Chicken Jollof Rice

Ingredients

• 1 large red bell pepper (diced)
• 1 large tomato (diced)
• 1 onion (diced)
• 7 teentjes garlic (whole; the recipe specifies 6–8 cloves)
• 4 dried red chili peppers (soaked in warm water for 10 minutes, then drained)
• salt (a pinch for the pepper mixture)
• oil (a few sprays; plus extra for frying)
• 1 tsp lemon juice
• 2 tsp honey
• 1 tsp chili flakes
• 1 tsp oregano
• 1 tsp peri-peri seasoning (can be omitted if unavailable)
• 0.25 tsp ground turmeric
• 1 tsp ground coriander
• 0.5 tsp ground pepper
• 1 salt-free chicken stock cube (for the spice paste)
• 2 cup water (for cooking and blending)
• 500 g boneless chicken thigh fillets
• 1 onion (finely chopped for the rice)
• 4.5 teentjes garlic (chopped; the recipe specifies 4–5 cloves)
• 1 tbsp tomato paste (use either tomato paste or tomato passata)
• 1 bay leaf
• 2 cup hot water (approximately; check during cooking)
• 1 cup basmati rice (soaked for 20–30 minutes, then drained)
• coriander leaves (chopped)
• salt (to taste)
• 1 salt-free chicken stock cube (optional; for the rice)

Steps

1. 1

   Heat a few sprays of oil in a pan over medium heat. Add the bell pepper, tomato, onion, whole garlic cloves, and drained chili peppers with a pinch of salt.

2. 2

   Fry the mixture with a little water until the vegetables are soft and browned. Allow to cool.

3. 3

   Transfer the cooled vegetables to a blender. Add the lemon juice, honey, chili flakes, oregano, peri-peri seasoning, turmeric, ground coriander, ground pepper, and salt-free stock cube. Add some water and blend until smooth.

4. 4

   Add approximately one-third of the spice paste to the chicken thigh fillets in the pan and add a few sprays of oil.

5. 5

   Fry the chicken for 12–15 minutes over medium heat, turning the pieces regularly, until they are glossy, sticky, and browned. Remove the chicken from the pan and set aside.

6. 6

   Add a few more sprays of oil to the same pan. Add the chopped onion and garlic and fry for 2 minutes until softened.

7. 7

   Stir in the tomato paste or tomato passata and fry for 1 minute.

8. 8

   Add the remaining spice paste and fry for another 5 minutes to deepen the flavor.

9. 9

   Add the bay leaf, hot water, a little salt, and the second salt-free stock cube, if using.

10. 10

    Stir in the drained basmati rice. Bring to a boil, cover the pan, and cook the rice over low heat for 15 minutes, until tender.

11. 11

    Place the chicken pieces back on top of the rice. Sprinkle with the chopped coriander, cover the pan again, and cook for another 2 minutes.

12. 12

    Serve the chicken jollof rice hot.

Notes

The recipe states approximately 350 g per serving and nutritional values of 405 kcal, 29 g protein, 53 g carbohydrates, and 9 g fat per serving. The required amount of water is approximate; check the rice during cooking to ensure it is done.

Nutrition per serving

• main course
• West African-inspired
• one-pan dish
• chicken
• rice
• spicy
• high-protein
• comfort food