Jollof Inspired Rice and Chicken Thighs
with Ginger, Garlic, Chilli and Pepper
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
Originating from Senegal, jollof rice is a much-loved dish across Africa and the Caribbean. With tomatoes, chillies, spices and often other vegetables, this warming dish varies from region to region. Our version serves it alongside tender chicken thighs.
Ingredients
150 grams
Basmati Rice
4 unit(s)
British Chicken Thighs
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 unit(s)
Garlic Clove
½ unit(s)
Red Chilli
15 grams
Ginger Puree
30 grams
Tomato Puree
1 sachet(s)
West African Style Seasoning
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
10 grams
Chicken Stock Paste
20 grams
Wild Rocket
Not included in your delivery
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Fry until browned all over, 5 mins each side.
Once the chicken is browned, pop it onto a baking tray lined with foil.
Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Halve, peel and chop the onion into small pieces.
Return the (now empty) chicken frying pan to a medium-high heat with a drizzle of oil.
Once hot, add the onion and pepper and fry until softened, 10-12 mins. Continue to stir while it cooks.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve the chilli (see ingredients for amount) lengthways, deseed, then finely chop.
Add the garlic, chilli (add less if you'd prefer things milder), tomato puree, ginger puree and West African style seasoning to the veg and cook for a further min.
Stir in the chicken stock paste and water for the sauce (see pantry for amount).
Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins. Season with salt and pepper.
Once the rice is cooked, fluff up the grains with a fork, then stir into the pepper sauce and toss to coat.
Share the jollof inspired rice between your serving bowls.
Top with the chicken thighs and rocket.
