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Jollof rice and chicken

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A popular West African dish that’s cooked in one pot so ideal for a simple, tasty midweek dinner.
Serves
4
Prep
15 minutes
Cook
30 minutes
Each 404g serving contains (excludes serving suggestion)
KCal
414
Carbs
62.60g
Fibre
6.00g
Protein
29.90g
Fat
3.60g
Saturates
0.70g
Sugars
11.20g
Salt
0.20g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 tsp rapeseed oil
1 large onion (170g), chopped
350g skinless, boneless chicken breast, cut into chunks
1 large red pepper (170g), chopped
1 large yellow pepper (170g), chopped
2 garlic cloves, crushed
3cm fresh ginger root, finely chopped
half -1 Scotch Bonnet chilli, chopped
2 tbsp tomato purée
250g basmati rice, rinsed under cold water.
1 reduced salt chicken stock cube dissolved in 450 ml water
1 x 400g can chopped tomatoes
100g okra, chopped into 2cm pieces
2 tbsp roughly chopped coriander
Method
  1. Heat the oil in a large pan then add the onion and cook 3-4 minutes until starting to brown.
  2. Add the chicken chunks and cook a further 3-4 minutes, stirring regularly to make sure the chicken cooks evenly.
  3. Add the red and yellow peppers and stir another 2 minutes then add the garlic, ginger, chili and tomato purée and mix well.
  4. Now add the rice and mix again, stirring for a minute to coat all the rice with the tomato purée mixture.
  5. Add the stock and tomatoes and mix well, bring to the boil then reduce the heat, cover and simmer for 8 minutes.
  6. Scatter the okra on top of the rice, replace the lid and simmer a further 5 minutes.
  7. Now turn off the heat but don’t remove the lid and leave to stand for 5 minutes. Add the coriander, mix well and serve.
Chefs tips
  • You could make this dish with lamb, beef, pork or turkey
  • For a vegetarian/vegan version try adding chunks of courgette, aubergine and marinated tofu in place of chicken and use a vegetable stock cube.
  • For a seafood version use a fish stock cube and add cubes of salmon or some prawns along with the okra.
  • Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping hot throughout. Eat immediately and discard any leftovers.
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