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Jollof rice with chicken

jollof rice

Jollof rice with chicken

2 Cups of long grain Rice
1/4 Cup of Vegetable Oil

2 Tbsp Tomato paste
1 Tbsp Butter (optional)
2 Cups of Chicken stock
1 to 1-1/2 cups water
1 Teaspoon of Curry Powder
1-1/2 Teaspoon of Thyme 

2 cloves of Garlic
1 bay leaf
1/2 Tbsp minced Ginger
Salt to taste
1 Medium size Onion (sliced)

1 Large size Tomato (sliced)
Cayenne pepper or black pepper to taste
1 Pimento Peppers and 1 Habanero pepper. (All blended together)

Preheat the oven to 180oC. In a bowl, toss the chicken thighs with the spices. Add a glug of oil to a large saucepan and fry the chicken over a medium heat for 7–8 minutes, until browned all over. Transfer the chicken to a medium-sized roasting pan and cook in the oven for 30–40 minutes, until golden, adding the cherry tomatoes to the pan halfway through.
In same pan, saute the Onions, Garlic, and Ginger for about 1 minute. Add the Tomato Paste. Fry for few seconds then, add the blended peppers. Season with Thyme, Bay leaves, Curry powder, Cayenne pepper, salt to taste
Stir in the Rice until it is well coated with the sauce then add the Chicken stock and water then cover it with a tight fitting lid and allow it to come to a boil. Once it starts boiling, reduce the heat immediately to medium low and cook until the rice is done.
Serve with the chicken

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