Creato con AI
Classic Nigerian Chicken Jollof Rice
55 min 523 kcal a porzione Medio
Ingredienti
4 Porzioni
- Uncooked long-grain parboiled rice1,5 cups
- Boneless skinless chicken thighs400 g
- Tomato passata400 g
- Red bell pepper150 g
- Onion150 g
- Tomato paste50 g
- Vegetable oil2 tbsp
- Chicken stock500 ml
- Garlic12 g
- Fresh ginger10 g
- Scotch bonnet pepper10 g
- Curry powder2 tsp
- Dried thyme1 tsp
- Bay leaves2 leaves
- Salt1 tsp
Istruzioni
- 1
Rinse the parboiled rice under cool water until the water runs mostly clear, then drain well and set aside.
- 2
Cut the chicken thighs into bite-sized pieces. Finely chop about half of the onion and set it aside.
- 3
Blend the tomato passata, red bell pepper, remaining onion, garlic, ginger, and Scotch bonnet pepper until smooth.
- 4
Heat the vegetable oil in a heavy pot over medium-high heat. Add the chicken pieces and sear for 4–5 minutes, stirring occasionally, until lightly browned. Remove the chicken and set aside.
- 5
In the same pot, add the chopped onion and cook for 2–3 minutes until softened.
- 6
Stir in the tomato paste and fry for 2 minutes, stirring constantly to deepen the flavor.
- 7
Pour in the blended tomato and pepper mixture. Add the curry powder, dried thyme, bay leaves, and salt. Cook uncovered for 12–15 minutes, stirring often, until the sauce thickens and the oil begins to separate slightly.
- 8
Return the browned chicken to the pot and stir to coat it in the sauce.
