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Jollof rice and chicken

Special Diets

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Jollof rice and chicken
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 393g serving contains (excludes serving suggestion)
KCal
377
Carbs
50.3g
Fibre
7.1g
Protein
29.7g
Fat
5.1g
Saturates
0.8g
Sugars
11.9g
Salt
0.28g
Fruit/Veg Portion
3
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
200g brown 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
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Method

Recipe 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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