Jollof Rice
Servings 4
Ingredients
- 300 g basmati rice
For the sauce
- 400 g tin of tomatoes
- ½ red onion
- ½ habanero
- 1 red pepper cut into chunks
For the spice mix
- ½ tbsp dried thyme
- ½ tbsp smoked paprika
- ½ tbsp turmeric powder
- ½ tbsp ginger powder
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp dried chilli flakes
- ¼ tbsp nutmeg
For cooking
- 1 tbsp oil
- 1 red onion
- 1 tbsp tomato purée
- 1 stock cube you can use chicken or vegetable
- 3 bay leaves
- salt to taste
For the chicken
- 500 g chicken breast or thigh meat, diced
Instructions
- Combine all the ingredients for the sauce in a blender and blend. Set aside until needed.
- Mix all the spices together in advance. It's easier to use this way. Keep some of it for the chicken.
- In a medium-heat casserole pot, add your oil and your chopped red onion. Cook until fragrant.
- Add most of the spice mix, along with some salt, the stock cube and bay leaves. Toast the spices for a few moments.
- Stir in the tomato purée and let it cook with the spices for about 1 minute.
- Pour in the blended tomato sauce. Simmer for 15 minutes on low heat, keeping the pot covered. Stir occasionally.
- Add the rice and mix it with the sauce. Pour in enough water to just cover the rice. Cover with a lid and let it cook on low heat for 25 minutes.
- While the rice is cooking, fry the chicken in some oil with the remainder of the spice mix.
- Once cooked, fluff the rice using a fork. It's ready to serve. Serve it with the chicken.