1In a large bowl, mix the chicken with 1 teaspoon of garlic, 1 teaspoon of ginger, half a teaspoon of salt, alfo pepper and black pepper. soak for 10 minutes.

2Heat 2 tablespoons of the oil in a large, ovenproof pot over medium-high heat. Add half of the chicken and fry for about 3 minutes, turning occasionally, until the chicken is lightly browned but not completely cooked. Transfer to a plate.

3Repeat the operation with 2 more tablespoons of oil and the rest of the chicken.

4Heat the remaining 1 tablespoon of oil and add the remaining garlic and ginger, red pepper, carrot and onion. Cook, stirring occasionally, until the vegetables soften a little, about 3 minutes.

5Add curry powder and cook, stirring, for 30 seconds. Add tomato paste, 240 ml of stock, the remaining salt and a bay leaf. Mix well.

6Add the rice and mix to coat. Return the chicken to the pot with all the accumulated liquids. Pour the tomato puree and 480 ml of the stock.

7Bring to a boil, then turn off the flame. Cover the pot, transfer to the oven and bake for 20 minutes.

8Remove from the oven and stir in the peas. If the rice looks dry, add 120 ml more stock. Cover and bake for another 15-20 minutes, or until the rice is soft.

9To finish, serve hot with stir-fried vegetables or a simple green salad.

Jollof Rice with Chicken: A West African One-Pot Dish

Instructions

Ingredients

Nutrition

Chef tips

Culinary reasoning

You might also like

Nutrition

Chef tips