Peri Peri Jollof Rice and Chicken

Ingrédients

• 5-10 Thai chili peppers (add more if you like very spicy foods)
• 4 large bell peppers (about 200g each)
• 2 large onions
• 2 bulbs garlic
• Fresh thyme sprigs (or 1 teaspoon dried)
• 2 knorr chicken seasoning cubes
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons paprika
• 1 tablespoon lemon juice
• 1 tablespoon oil
• 1200 g chicken
• 1/2 - 1 teaspoon salt
• 1/2 cup peri peri sauce
• 1-2 tablespoons oil
• Handful of onion
• 4 oz tomato paste
• Peri peri sauce
• 1-2 Bayleaves
• 2 cups water or chicken stock
• 3 cups of rice
• 1/2 - 1 teaspoon of salt (skip if using chicken stock)
• Cilantro to garnish

Préparation

1. 1

   --- Prepare the Sauce ---

2. 2

   Preheat your oven to 400°F (200°C).

3. 3

   Place the chili peppers, bell peppers, onions, garlic, and thyme on a baking tray and roast in the oven for about 30 minutes, or until they are tender and slightly charred.

4. 4

   Once roasted, allow the vegetables to cool slightly, then transfer them to a blender. Add the Knorr chicken seasoning cubes, sugar, salt, paprika, lemon juice, and oil. Blend until smooth and set aside.

5. 5

   In a large bowl, season the chicken with salt and half a cup of the peri-peri sauce. Mix well and let it marinate for at least 30 minutes (or longer for more flavor).

6. 6

   Heat an air fryer or grill over medium heat.

7. 7

   Cook the marinated chicken at 350°F (175°C) for about 35 minutes, turning the chicken midway through. Once cooked, set aside.

8. 8

   --- Prepare the Peri Peri Jollof Rice: ---

9. 9

   In a large pot, heat 1-2 tablespoons of oil over medium heat.

10. 10

    Add a handful of chopped onions and sauté until they are translucent and soft.

11. 11

    Stir in the tomato paste and cook for about 8 minutes, allowing it to caramelize slightly.

12. 12

    Add the blended peri-peri sauce to the pot, along with the bay leaves. Cook for an additional 3-5 minutes, stirring occasionally to avoid burning.

13. 13

    Pour in chicken stock or water and bring to a boil. Taste and adjust seasoning with salt if needed.

14. 14

    Add the rice and stir well to combine. Reduce the heat to medium-low, cover the pot, and let the rice cook for about 30-35 minutes, or until the rice is tender.

15. 15

    Once the rice is cooked, fluff it gently with a fork. Serve the peri-peri Jollof rice with grilled chicken and fried plantain. Garnish with cilantro and enjoy.