Made with AI
Jollof Rice with Grilled Chicken
Ingredients
- long-grain parboiled rice2 cups
- vegetable oil0,25 cup
- onion1 medium
- red bell pepper1 medium
- green bell pepper1 medium
- garlic2 cloves
- thyme1 teaspoon
- curry powder1 teaspoon
- paprika1 teaspoon
- diced tomatoes14 oz
- tomato paste2 tablespoons
- chicken broth2 cups
- chicken thighs4 pieces
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your grill to medium-high heat.
- 2
Season the chicken thighs with salt and black pepper.
- 3
Grill the chicken thighs for about 6-7 minutes on each side or until fully cooked. Set aside.
- 4
In a large pot, heat the vegetable oil over medium heat.
- 5
Add the chopped onion and sauté until translucent.
- 6
Stir in the chopped red and green bell peppers and minced garlic. Cook for another 2-3 minutes.
- 7
Add the thyme, curry powder, and paprika. Stir well to combine.
- 8
Pour in the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally.
- 9
Add the rice to the pot and stir to coat the rice with the tomato mixture.
- 10
Pour in the chicken broth and bring to a boil.
- 11
Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
- 12
Fluff the rice with a fork and adjust seasoning with salt and black pepper if needed.
- 13
Serve the Jollof rice with the grilled chicken on top.
