Chicken Jollof-Style Rice

Ingredients

• 1 red bell pepper (large, diced)
• 1 tomato (large, diced)
• 2 onion (1 diced for paste, 1 chopped for rice)
• 13 garlic cloves (6-8 whole for paste, 4-5 chopped for rice)
• 4 dried red chillies (soaked in warm water 10 min then drained)
• cooking oil spray (a few sprays for various steps)
• 1 tsp lemon juice
• 2 tsp honey
• 1 tsp chilli flakes
• 1 tsp dried oregano
• 1 tsp peri peri seasoning (optional)
• 0.25 tsp turmeric powder
• 1 tsp coriander powder
• 0.5 tsp black pepper powder
• 2 no-salt chicken stock cube (one for paste, one for rice (optional))
• 500 g boneless chicken thighs (cut into chunks)
• 1 tbsp tomato paste (or 2 tbsp tomato puree)
• 1 bay leaf
• 1 cup basmati rice (soaked 20–30 min then drained)
• fresh coriander leaves (chopped, for garnish)
• salt (to taste)
• 2 cup water (hot water for rice, plus extra for blending paste)

Steps

1. 1

   Heat a few sprays of oil in a large pan over medium heat. Add the diced red bell pepper, diced tomato, diced onion, whole garlic cloves, and drained soaked red chillies with a pinch of salt. Cook until the vegetables are browned and soft, adding a splash of water if needed to prevent burning.

2. 2

   Allow the cooked vegetable mixture to cool slightly. Transfer to a blender and add the lemon juice, honey, chilli flakes, oregano, peri peri seasoning, turmeric, coriander powder, pepper powder, one chicken stock cube, and a little water. Blend until completely smooth to create the spice paste.

3. 3

   In the same pan, heat a few sprays of oil. Add the boneless chicken thighs and one-third of the prepared spice paste. Cook for 12–15 minutes, turning the chicken occasionally, until it is glossy, sticky, browned, and cooked through. Remove the chicken from the pan and set aside.

4. 4

   Wipe the pan if necessary and add a few more sprays of oil. Add the chopped onion and garlic for the rice and sauté for about 2 minutes until softened and golden.

5. 5

   Stir in the tomato paste and cook for 1 minute to remove the raw taste. Pour in the remaining two-thirds of the spice paste and cook for a further 5 minutes, allowing the flavors to deepen and the sauce to thicken slightly.

6. 6

   Add the bay leaf, 2 cups of hot water, a little salt, and the second chicken stock cube (if using). Stir in the soaked and drained basmati rice.

7. 7

   Bring the liquid to a simmer, then cover the pan with a tight-fitting lid. Reduce the heat to low and cook for 15 minutes until the rice is tender and the water is absorbed.

8. 8

   Arrange the cooked chicken pieces back over the top of the rice. Sprinkle with chopped coriander leaves. Cover the pan again and cook for a final 2 minutes to steam everything together.

9. 9

   Serve the Jollof-style rice hot, optionally with a garlicky yogurt sauce as suggested in the video.

Notes

The author suggests using a 'zero salt' or 'no-salt' chicken stock cube to keep the sodium levels in check. If you don't have peri peri seasoning, it can be skipped. Ensure the rice is soaked for at least 20 minutes to achieve the best texture.

Nutrition per serving

• main
• chicken
• rice
• one-pot
• healthy
• high-protein
• low-calorie
• spicy