Jollof Rice with Chicken: A West African One-Pot Delight
A vibrant and opulent West African creation featuring succulent chicken morsels nestled in rice infused with the profound depth of a seasoned tomato reduction. This dish exudes warm notes of curry, ginger, and garlic, offering a soulful culinary journey perfect for an elevated family gathering. The harmony of fresh vegetables and aromatic grains ensures a complex texture and an evocative profile in every forkful.
1In a large bowl, mix the chicken with 1 teaspoon of garlic, 1 teaspoon of ginger, half a teaspoon of salt, alfo pepper and black pepper. soak for 10 minutes.
2Heat 2 tablespoons of the oil in a large, ovenproof pot over medium-high heat. Add half of the chicken and fry for about 3 minutes, turning occasionally, until the chicken is lightly browned but not completely cooked. Transfer to a plate.
3Repeat the operation with 2 more tablespoons of oil and the rest of the chicken.
4Heat the remaining 1 tablespoon of oil and add the remaining garlic and ginger, red pepper, carrot and onion. Cook, stirring occasionally, until the vegetables soften a little, about 3 minutes.
5Add curry powder and cook, stirring, for 30 seconds. Add tomato paste, 240 ml of stock, the remaining salt and a bay leaf. Mix well.
6Add the rice and mix to coat. Return the chicken to the pot with all the accumulated liquids. Pour the tomato puree and 480 ml of the stock.
7Bring to a boil, then turn off the flame. Cover the pot, transfer to the oven and bake for 20 minutes.
8Remove from the oven and stir in the peas. If the rice looks dry, add 120 ml more stock. Cover and bake for another 15-20 minutes, or until the rice is soft.
9Serve hot with stir-fried vegetables or a simple green salad.
Ingredients
2 lbs skinless chicken breast or thighs, cubed
1 tbsp minced garlic
1 tbsp finely chopped ginger
2 tsp coarse salt
1/2 tsp Aleppo pepper
1/2 tsp freshly ground black pepper
5 tbsp cooking oil like light olive or canola
1 red bell pepper, chopped
4-5 carrots, peeled and sliced thinly
1 medium yellow onion, finely chopped
Nutrition
Calories
251
Protein
10g
Carbs
40.2g
Chef tips
For a spicier kick, add more chili flakes. You can also include vegetables like zucchini or broccoli for added nutrition.
Culinary reasoning
A vibrant and opulent West African creation featuring succulent chicken morsels nestled in rice infused with the profound depth of a seasoned tomato reduction. This dish exudes warm notes of curry, ginger, and garlic, offering a soulful culinary journey perfect for an elevated family gathering. The harmony of fresh vegetables and aromatic grains ensures a complex texture and an evocative profile in every forkful.
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