Créé avec l’IA
Classic Chicken Jollof Rice
60 min 582 kcal par portion Moyen
Ingrédients
4 Portions
- Dry long-grain parboiled rice300 g
- Boneless skinless chicken breast, diced500 g
- Canned plum tomatoes800 g
- Tomato paste60 g
- Vegetable oil30 ml
- Yellow onion, chopped200 g
- Red bell pepper, chopped150 g
- Low-sodium chicken stock750 ml
- Garlic, minced15 g
- Fresh ginger, grated5 g
- Dried thyme2 g
- Curry powder2 g
- Bay leaf1 medium leaf
- Salt4 g
- Ground black pepper2 g
Instructions
- 1
Rinse the rice under cold running water until the water is mostly clear, then drain thoroughly and set aside.
- 2
Blend the canned plum tomatoes, red bell pepper, and about half of the chopped onion until mostly smooth.
- 3
Heat 15 ml of the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Season the diced chicken with a small portion of the salt and black pepper.
- 4
Add the chicken to the hot pot and sear for 4–5 minutes, stirring occasionally, until lightly browned. Transfer the chicken to a plate; it does not need to be fully cooked yet.
- 5
Add the remaining 15 ml vegetable oil and the remaining chopped onion to the same pot. Cook over medium heat for 3–4 minutes, until softened.
- 6
Stir in the garlic and ginger and cook for 30 seconds. Add the tomato paste and fry for 2–3 minutes, stirring continuously, until it darkens slightly.
- 7
Pour in the blended tomato mixture. Add the dried thyme, curry powder, bay leaf, remaining salt, and remaining black pepper. Cook uncovered over medium heat for 15–20 minutes, stirring periodically, until the sauce is thick, reduced, and no longer tastes raw.
- 8
