Créé avec l’IA
West African Coconut Chicken Jollof Rice
60 min 689 kcal par portion Moyen
Ingrédients
4 Portions
- boneless chicken thighs500 g
- long grain rice2 cups
- coconut milk1 cup
- chicken broth1 cup
- large onion1 piece
- medium tomatoes2 pieces
- red bell pepper1 piece
- tomato paste2 tablespoons
- vegetable oil2 tablespoons
- curry powder2 teaspoons
- thyme1 teaspoon
- scotch bonnet pepper1 piece
- salt1 teaspoon
Instructions
- 1
Rinse the rice thoroughly in cold water until the water runs clear. Set aside.
- 2
Cut the boneless chicken thighs into bite-sized pieces and season lightly with a pinch of salt.
- 3
In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides for about 5-7 minutes. Remove the chicken and set aside.
- 4
In the same pot, add the chopped onion and sauté for 2-3 minutes until translucent.
- 5
Blend the tomatoes, red bell pepper, and scotch bonnet pepper together until smooth. Add this mixture to the pot with the onions and cook for 5 minutes, stirring occasionally.
- 6
Stir in the tomato paste, curry powder, and thyme. Cook for another 2 minutes to allow the flavors to meld.
- 7
Pour in the coconut milk and chicken broth. Stir well to combine.
- 8
Add the rinsed rice and browned chicken back into the pot. Season with salt.
- 9
