Ingredients:
6 chicken thighs or legs
2 tsp coriander, divided
1 tsp Salt
1 tsp White pepper, divided
2 tbsp vegetable oil
1 small onion finely chopped
1 red bell pepper desseded and chopped
Chilli to taste (optional)
1 jumbo stock cube , crumbled
3.5 tbsp tomato puree
400 g rice
925 ml warm water
Instructions:
Preheat oven to fan assisted 160C / 180C / 350F / gas 4. Season the chicken with half the coriander, salt and half the white pepper and a tsp of oil and set aside. Heat a frying pan with half the oil over medium heat and brown the chicken on all sides. Then remove from the pan and set aside. Add the remaining oil to the pan and fry the onion for about 7 mins until soft. Stir in the scotch bonnet chilli, coriander, pepper, jumbo cube for a min before mixing in the tomato puree. Add in the rice and mix until well coated before pouring in the warm water before adding in the chicken.
Transfer the Jollof rice mixture into a baking dish, cover with some foil and bake in the oven for about 60-65 minutes or until the rice is soft and done.
When done take the rice out of the oven, fluff it and serve.
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