Smoky Tomato Rice with Chicken — Jollof Rice with Chicken
Around 28% fewer calories and significantly lower fat, skinless chicken thighs replacing skin-on and oil reduced throughout, with the authentic smoky tomato base, scotch bonnet heat, and deeply seasoned rice of the classic.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend canned tomatoes, red pepper, scotch bonnet, and half the onion until smooth; set aside. Mince garlic, grate ginger, chop remaining onion, wash rice. Season chicken thighs with salt and pepper.
Sear
Heat 0.5 tsp oil in a medium heavy pot over medium-high heat. Brown chicken in a single batch 3–4 minutes per side until golden. Set aside.
Saute
In the same pot over medium heat, cook remaining onion 3–4 minutes until softened. Add garlic and ginger, cook 1 minute until fragrant. Stir in tomato purée for 1–2 minutes.
Build
Pour in blended tomato-pepper purée. Simmer over medium heat 12–15 minutes, stirring regularly, until darkened and reduced by half. Add smoked paprika, curry powder, thyme, bay leaf, and stock; stir well.
Braise
Return chicken to pot, submerge in sauce, cover, and cook over medium-low heat 15 minutes until cooked through. Remove chicken and set aside. Stir in washed rice, ensuring it's fully submerged. Cover tightly, reduce to lowest heat, cook 20–25 minutes until rice is tender and liquid absorbed.
Finish and plate
Return chicken to sit on rice surface for final 5 minutes to warm through. Scatter with sliced spring onions and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.