Spicy Chicken Jollof Rice

Name: Spicy Chicken Jollof Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup ground chicken; 2 cups uncooked rice; as needed water; 6 medium tomatoes; 1 cup bell pepper; 2 Scotch bonnets; 1 cup tomato paste; 0.5 cup pumpkin leaves or spinach; 4-5 leaves scent leaves or basil; 2 tsp papaya seeds, crushed; 1 tbsp garlic powder; 4 Maggi chicken cubes; 2 tsp salt; 2 tsp onion powder; 1 tbsp garam masala; 0.5 tbsp curry powder; 1 tbsp dried thyme; 1 tbsp paprika; 2 tsp ground rosemary; 2 tsp fenugreek; 2 tsp ground thyme; 2 bay leaves; 2 pinches baking soda

Servings4 Portions

Prep Time20 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

ground chicken
1 cup
uncooked rice
2 cups
water
as needed
medium tomatoes
6
bell pepper
1 cup
Scotch bonnets
2
tomato paste
1 cup
pumpkin leaves or spinach
0.5 cup
scent leaves or basil
4 leaves
papaya seeds, crushed
2 tsp
garlic powder
1 tbsp
Maggi chicken cubes
4
salt
2 tsp
onion powder
2 tsp
garam masala
1 tbsp
curry powder
0.5 tbsp
dried thyme
1 tbsp
paprika
1 tbsp
ground rosemary
2 tsp
fenugreek
2 tsp
ground thyme
2 tsp
bay leaves
2
baking soda
2 pinches

Step-by-Step Instructions

Rinse the rice, then cook it in enough water until just tender. Drain if needed and set aside so the grains stay separate.

Blend the tomatoes, bell pepper, Scotch bonnets, and a small splash of water until smooth. Pour the puree into a large pot, then stir in the tomato paste, baking soda, Maggi cubes, garlic powder, onion powder, garam masala, curry powder, thyme, paprika, rosemary, fenugreek, bay leaves, and salt.

Season the ground chicken with a little salt and black pepper, then add it to the tomato mixture. Cook over high heat, breaking up the chicken as it cooks, until the sauce begins to boil.