Quick and Easy JOLLOF RICE AND CHICKEN
Cooking Time: 1 Hour
Average cost: £7
Serves: 4 people
So today, I'll be giving you my recipe for quick and easy Jollof Rice and Chicken. Now this isn't your typical party jollof rice recipe but it's a way to prepare Nigeria's most popular dish without taking a trip to the market. For example, today, I got back from the gym and I had ONE HOUR to make lunch for the fam! Since I hadn't gone food shopping and mum's been very busy, I had to make do with whatever was at home. This recipe is ideal for uni students who want to make a stand against the indomie and egg lifestyle.
I will make a post soon about how to make your typical party Jollof with more ingredients and a larger quantity to serve more people. So I'm sure you're guessing how I made it. Very simple, I talk you through it now.
***This recipe serves four people
To prepare quick and easy Jollof Rice, you'll need the following.
700g of easy cook rice
0.5 kg chicken portions
1 can of chopped tomatoes
1 red ball pepper
1 green ball pepper
1 yellow ball pepper
1 scotch bonnet
1 medium sized onion
4 table spoons of sunflower oil (healthy option)
2 teaspoon of salt (this can be more or less depending on your taste)
6 knorr cubes (double-pack)
2 teaspoon of curry powder
2 teaspoon of thyme
2 teaspoon of garlic powder
Wash chicken and place in a pot and add 2 knorr cubes, a tea spoon of salt, 1 tea spoon curry power 1 teaspoon of thyme and 1 teaspoon of garlic powder. Add water and boil until soft. When done, pan fry the boiled chicken lightly using 2 table spoons of oil until light brown. If desired, add onions and peppers to chicken in the frying pan to add flavour and colour to your meal.
Start by adding the rice to a bowl and add hot water to reduce the starch. Do this a few times by leaving the rice in hot water for five minutes and wash with cold water each time. This reduces the stickiness of the rice when added to the sauce.
Add the content of the can of the chopped tomatoes, red balled pepper (sliced), onions (cut) and scotch bonnet into a blender. Add some water and blend to make a thick sauce.
Pour the mixture of the blended sauce and the stock from the boiled chicken into a pot of boiling oil (3 teaspoons) and boil for 10 minutes. Add the ingredients to taste (1/2 teaspoon of salt, 3 knorr cubes, teaspoon of curry powder, 1 teaspoon of thyme,1 teaspoon of garlic powder).
Once boiled, add the parboiled rice to the sauce, cover and leave until the water dries up. Cook on medium heat.
The cooking time for this should be about an hour. This is a recipe you can use when having company over but you refuse to stress yourself out. Its quick, cheap and easy.
If you do decide to use this recipe, please send us an email with a picture at firstname.lastname@example.org or a private message to any of our social media platforms @popnchopuk. I do hope you enjoy making this. More recipes coming your way.
Vanessa D. Bello