Creado con IA
Chicken Jollof Rice
70 min 367 kcal por ración Media
Ingredientes
4 Raciones
- jasmine rice2 cups
- vegetable oil1/4 cup
- onion1 large
- garlic2 cloves
- red bell pepper1 medium
- green bell pepper1 medium
- diced tomatoes1 can (14.5 oz)
- tomato paste2 tablespoons
- paprika1 teaspoon
- thyme1 teaspoon
- curry powder1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- chicken broth2 cups
- water1 cup
- chicken breast1 lb
Preparación
- 1
Rinse the jasmine rice under cold water until the water runs clear. Set aside.
- 2
Heat the vegetable oil in a large pot over medium heat.
- 3
Add the chopped onion and sauté until translucent, about 5 minutes.
- 4
Add the minced garlic and cook for another 1-2 minutes until fragrant.
- 5
Stir in the chopped red and green bell peppers and cook for another 3-4 minutes.
- 6
Add the diced tomatoes and tomato paste, stirring to combine.
- 7
Season with paprika, thyme, curry powder, salt, and black pepper. Stir well.
- 8
Add the diced chicken breast to the pot and cook until the chicken is no longer pink, about 5-7 minutes.
- 9
Pour in the chicken broth and water, then bring the mixture to a boil.
