Jollof rice and chicken

Jollof rice and chicken
prep: 15 minutes
cook: 30 minutes
serving: 4

Nutrition Facts

each serving
KCal 377
Carbs 50.3g
fiber 7.1g
Protein 29.7g
Fat 5.1g
Saturates 0.8g
Sugars 11.9g
Salt 0.28g
Fruit/Veg Portion 3

Ingredients

all 14 types
  1. 2 tsp rapeseed oil
  2. 1 large onion (170g), chopped
  3. 350g skinless, boneless chicken breast, cut into chunks
  4. 1 large red pepper (170g), chopped
  5. 1 large yellow pepper (170g), chopped
  6. 2 garlic cloves, crushed
  7. 3cm fresh ginger root, finely chopped
  8. half -1 Scotch Bonnet chilli, chopped
  9. 2 tbsp tomato purée
  10. 200g brown basmati rice, rinsed under cold water.
  11. 1 reduced salt chicken stock cube dissolved in 450 ml water
  12. 1 x 400g can chopped tomatoes
  13. 100g okra, chopped into 2cm pieces
  14. 2 tbsp roughly chopped coriander

Directions

7 steps in total
Step 1

Heat the oil in a large pan then add the onion and cook 3-4 minutes until starting to brown.

Step 2

Add the chicken chunks and cook a further 3-4 minutes, stirring regularly to make sure the chicken cooks evenly.

Step 3

Add the red and yellow peppers and stir another 2 minutes then add the garlic, ginger, chili and tomato purée and mix well.

Step 4

Now add the rice and mix again, stirring for a minute to coat all the rice with the tomato purée mixture.

Step 5

Add the stock and tomatoes and mix well, bring to the boil then reduce the heat, cover and simmer for 8 minutes.

Step 6

Scatter the okra on top of the rice, replace the lid and simmer a further 5 minutes.

Step 7

Now turn off the heat but don’t remove the lid and leave to stand for 5 minutes. Add the coriander, mix well and serve.

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