Lunch · West African
Chicken Jollof Rice
Rice cooked directly in a well-reduced tomato and pepper base — this absorption is what gives jollof its color.
- per serving
- 753 kcal
- Protein
- 42 g
- Total time
- 1 h 10 min
- Makes
- 1 serving
- High protein
Instructions
Use 90 g of dry long-grain white rice; rinse and drain it. Weigh 160 g of raw boneless chicken thigh meat, then cut it into 3 cm pieces.
Blend the 200 g of tomato, the 90 g of bell pepper, the 70 g of onion, the 6 g of garlic and the 6 g of ginger. Stir in the 1 g of chili.
Heat the 14 g of oil in a small Dutch oven. Brown the chicken for 6 minutes, turning it, then set aside.
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