Jollof chicken and rice
Our one pan jollof chicken and rice has a smoky heat that’s perfect if you want to introduce some different flavours to your dinner rotations.
- 300g basmati rice
- 8 boneless and skinless chicken thighs, cut in half
- 1 roughly chopped onion
- 3 grated garlic cloves
- 5cm piece of fresh root ginger, peeled and finely grated
- 1 deseeded and finely chopped red chilli
- 2 roughly chopped red peppers
- 2 tbsp tomato purée
- 700ml tomato passata
- 300ml chicken stock
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 2 tbsp roughly chopped fresh coriander
- Black pepper
Put the basmati rice into a large bowl and add cold water until it’s covered. Place to one side.
Heat the vegetable oil in a large sauté pan with a lid.
Fry the chicken thighs on each side for 1 to 2 minutes or until golden brown.
Push the chicken to one side of the pan and cook the onions for 3 to 4 minutes until softened.
Stir the chicken and onions together.
Add the ginger, garlic and smoked paprika and cook for 1 minute.
Add the tomato purée and mix.
Drain the rice and stir it into the chicken.
Add the tomato passata and 150ml of chicken stock. Stir well and bring to a simmer.
Once simmering, cover with a lid and gently cook over a medium-low heat. Cook for 15 minutes or until almost all the liquid is absorbed.
Stir the rice, add the rest of the stock and give it another stir.
Scatter the pepper on top of the rice and put the lid back on. Cook for another 5 minutes or until all the liquid is absorbed and the peppers and rice are tender. If the rice isn’t quite done, cook for another 5 minutes.
Season with black pepper and stir in the coriander.
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