Nigerian Jollof rice variation with chicken

The amazing Jollof rice is a popular dish in West Africa. In terms of African food, I have to admit it never lets me down, I really loved every single dish I tried so far. The Jollof rice has many variations, but the Nigerian one uses as a base a tomato and pepper paste. This one-pot dish is simple to make and very delicious. I have found that the curry and thyme combination is divine, definitely worth trying.

Jollof riceJollof rice
Servings: 3 (1 eur/portion)
Cooking time: 45 min
Difficulty: easy

Ingredients

  • 150 g of jasmin rice (0.2 eur)
  • 200 g of chicken breast (1.5 eur)
  • 2 big tomatoes (0.5 eur)
  • 1 red bell pepper (I used green, since I did not have red at hand) (0.3 eur)
  • 2 red onions (0.2 eur)
  • 1 stock cube
  • 1 tsp of curry
  • ginger (the size of a tablespoon) (0.2 eur)
  • 1 tsp of thyme
  • chili flakes
  • 2 tbsp of sunflower oil for frying

Directions

  1. Cut one red onion and start frying it in a wok in 2 tbsp of sunflower oil.
  2. After 3 min, add the chicken cut into small cubes and let it brown for about 10 min.
  3. Add 1 tsp of curry and let it infuse for one min.
  4. Blend together the tomatoes, pepper, onion and ginger until it forms a very smooth paste.
  5. Pour the paste over the curry chicken together with one cup of chicken stock dissolved into hot water.
  6. Season with salt to taste and 1 tsp of thyme.
  7. Add the very well washed rice.
  8. Bring it to a boil and cover with aluminum folio and a lid and simmer on low fire for 35 min (I used the setting 3 n the beginning and then 2 out of 10).
  9. Serve as is or with some fresh salad. It is simple and delicious!

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