Cooking Time: 1 Hour 30 Minutes
Average cost: £10
Serves: 8 people
I’m quite sure that a lot of you have missed us. Well, to make up for our 2-week hiatus, I’ll be sharing my Party Jollof rice recipe as promised. To add extra taste, I’ll also be teaching you all how to make gizzard & plantain and peppered chicken to go with it. For small gatherings, this is a dish that will definitely impress your guests.
***This recipe serves eight people
To prepare Party Jollof Rice, you'll need the following.
1 kg of easy cook rice
1kg of chicken
1 cup of sunflower oil
4 teaspoons of salt (this can be more or less depending on your taste)
8 Knorr cubes (double-pack)
3 teaspoons of curry powder
3 teaspoons of thyme
3 teaspoons of garlic powder
2 table spoons of Jumbo chicken stock powder
3 teaspoon of chilli powder
2 litres of water
3 red bell peppers
2 large onion
2 scotch bonnets
500g of chicken gizzard
2 cans of chopped tomatoes
Wash chicken thoroughly and add into a medium sized pot and add spices to taste.
Slice the onions into the chicken, add water and boil for 20 minutes.
When the chicken is boiled, lightly fry in a frying pan with some onions and peppers.
Gizzard and Plantain
Boil the gizzard with spices to taste.
When done, light fry in a frying pan and set aside.
Dice plantain into small pieces and fry until golden brown and also set aside.
Slice red bell peppers and onions and fry with two tablespoons of sunflower oil and add 1 teaspoon of jumbo seasoning and 1 Knorr cube and leave to simmer.
After 3 minutes, add the fried plantain and fried gizzard to the pepper mix and cook for a further 2 minutes. Serve as desired.
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 canned chopped tomatoes, red balled peppers (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.
When thick, 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.
To get the party Jollof rice taste, when the rice is almost completely dry, cook on high it to get a smoky flavour. Once the rice is dry, leave the pot open and set for 10 minutes. Serve as desired.
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