Chicken & Rice Jollof…ish

Rinse & soak 2 cups of rice

For option 1: Preheat oven to 350 degrees

Marinade

• 3 chicken legs with skin on & thighs attached
• 1 tbsp lime juice
• 1 tsp salt
• 1 tsp pepper
• 2 tbsps garlic/ginger paste
• 1/2 tsp red chilli powder 
• 1/2 tsp paprika

Mix well & marinade for 15 min

In a pan/ deep skillet

• 1 tbsp oil
• Fry chicken both sides about 5 min each (until golden brown)
• Option 1: Transfer chicken to oven & bake until well done & set aside - my preferred method 
• Option 2: Remove chicken from pan & set aside and finish cooking with rice

In a blender add:

• 2 medium tomatoes
• 2 medium onions
• 1 roasted red pepper
• 1/2 fresh red bell pepper
• add splash of water as needed to mix everything

Blend everything

In the pan with chicken fond, add:

• A little oil
• 1 medium onion, diced - Fry until soft
• 1 tsp ginger paste
• Add blended tomato/pepper puree

Cook for a few minutes

• 1 tsp salt
• 1/2 tsp Tumeric
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp cumin powder
• 2 cups of rice (previously rinsed, soaked & drained)
• 2 1/2 cup of chicken stock
• I dissolve 1/2 -1 chicken bouillon cube in 2 1/2 cups of water
• Option 1: if chicken was transferred to the oven - cover rice & cook until rice is ready
• Option 2: If chicken was not cooked through & transferred to the oven, place chicken on top and cover rice/chicken & cook until rice & chicken are cooked through

Garnish with freshly chopped coriander