Jollof Rice with Chicken

Ingredients for  4  Servings

• 300g

  Long grain or Basmati rice
• 1 tbsp

  Vegetable oil
• 8

  Boneless, skinless chicken thighs, cut in half
• 1

  Onion, roughly chopped
• 3

  Garlic cloves, grated
• 5 cm

  Piece fresh root ginger, peeled and finely grated
• 1

  Red chilli, deseeded and finely chopped
• 1 tsp

  Smoked paprika
• 2 tsp

  Tomato purèe
• 700 ml

  Tomato passata
• 300 ml

  Chicken stock, from a cube
• 2

  Red peppers, deseeded and roughly chopped
• 2 tbsp

  Roughly chopped fresh coriander
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well.
2. Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed.