Made with AI
Jollof Rice
Ingredients
- long-grain parboiled rice2 cups
- chicken breast1 pound
- large tomatoes3 large
- large onion1 large
- red bell peppers2 large
- scotch bonnet pepper1 large
- vegetable oil2 tablespoons
- thyme1 teaspoon
- curry powder1 teaspoon
- salt1 teaspoon
- seasoning cubes1 teaspoon
- chicken broth2 cups
Instructions
- 1
Rinse the rice thoroughly under cold water and set aside.
- 2
Blend the tomatoes, red bell peppers, scotch bonnet pepper, and half of the onion into a smooth paste.
- 3
Heat the vegetable oil in a large pot over medium heat.
- 4
Dice the remaining half of the onion and add it to the pot. Sauté until translucent.
- 5
Add the blended tomato mixture to the pot and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the tomato mixture.
- 6
Add the thyme, curry powder, salt, and seasoning cubes to the pot. Stir well to combine.
- 7
Add the chicken broth to the pot and bring to a boil.
- 8
Add the rinsed rice to the pot and stir to combine with the sauce.
- 9
Reduce the heat to low, cover the pot, and let the rice cook for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- 10
While the rice is cooking, season the chicken breast with salt and pepper, and grill or pan-fry until fully cooked. Cut into bite-sized pieces.
- 11
Once the rice is cooked, gently fold in the cooked chicken pieces.
- 12
Serve the Jollof Rice hot and enjoy!
