Healthy Jollof Rice

Ingrédients

• 1200 g chicken thighs (cut up)
• 6 g salt (1 tsp)
• 1 handful chopped onion
• 2 garlic cloves (smashed)
• Small piece of ginger (crushed)
• 8 g chicken stock cube (2 single cubes)
• 1 tsp thyme
• 2 tsp curry powder
• 1 cup water
• 3 medium red bell peppers (350g)
• 5 medium tomatoes (450g)
• 40 g Scotch bonnet or chili pepper
• 1 small onion
• For the Jollof Base
• 2 tbsp olive oil
• 1 small onion (chopped)
• 100 g tomato paste
• 1 tsp salt
• 1 Knorr cube (or 2 tsp powder)
• 1 tsp thyme
• 1 tsp curry powder
• 2 bay leaves
• Prepared pepper mix
• 4 cups water
• 1 cup chicken stock
• 4 cups brown rice (rinsed)

Préparation

1. 1

   Season the cup up chicken with salt, chicken bouillon, thyme, curry, onion, garlic, and ginger. Add water and cook until tender.

2. 2

   Set chicken aside and save the stock.

3. 3

   Air fry or grill the cooked chicken until golden brown.

4. 4

   In a different pot, add chopped tomatoes, bell peppers, onions, and Scotch bonnet to a pot.

5. 5

   Cover and steam for a few minutes, then uncover and let it boil until most of the liquid evaporates and the vegetables are soft.

6. 6

   Transfer the cooked tomatoes and peppers to a blender then blend until smooth.

7. 7

   Heat oil in a clean pot. Add chopped onions and fry for a few minutes. Stir in the tomato paste and cook until slightly darker.

8. 8

   Add the pepper mix from earlier then season with salt, chicken bouillon cube, curry powder, thyme, and bay leaves. Fry the sauce for a few minutes.

9. 9

   Pour in the chicken stock and water. Cover and allow to simmer for 10-15 minutes.

10. 10

    Add the rinsed brown rice. Stir well and make sure it’s fully covered with liquid.

11. 11

    Cover with foil and a lid. Cook on low heat for 40 to 50 minutes, or until rice is tender.

12. 12

    Mix well and serve with your air-fried chicken and fresh veggies or salad.