Fri, 5 August 2022
Chef: Edziemi Onilenla
INGREDIENTS
For The Rice:
• 1/3 cup oil
• 1 plum tomato (tin) medium-sized fresh plum tomatoes, chopped, or a
• 400-gram tin of tomatoes
• 2 fresh, bell peppers, seeds discarded
• 2 medium-sized onions (1 sliced thinly, 2 roughly chopped), divided
• 1/2 to 1 hot pepper, or to taste (Scotch bonnet)
• 1 000gm tomato paste
• 2 teaspoons (hot or mild curry depend on your taste) curry powder
• 1 teaspoon dried thyme
• 2 dried bay leaves (optional)
• 3 tablespoon of vegetable, chicken, or beef seasoning
• 2 teaspoons unsalted butter (optional),
• 3 cups uncooked converted long-grain rice or golden Sella basmati, rinsed
• Vegetable seasoning
• Extra: sliced onions, tomatoes
For The Chicken Fillet:
• Chicken
• Onions
• Curry
• Thyme
RECIPE:
For the rice:
1. Blend tomatoes, scotch bonnet, bell pepper, onions
2. Heat vegetable oil in a pan over medium heat with diced onions
3. Pour the blended pepper into the oil and stir
4. Add curry, thyme, vegetable seasonings, turmeric, rosemary, tomatoes paste
5. Mix all together
6. Wash rice in hot water or parboiled 5mins
7. Empty rice in your stew mix and stir evenly
8. Add a little water cover and allow to heat for 25mins
9. Stir and taste for balance seasoning.
For the chicken fillet:
1. Chopped slices of fillet marinate with seasoning and fry in hot oil
2. Heat oil and onions and throw in the blended sauce same as the jollof rice
3. Stir allow to heat for 10mins
4. Thrown in the Chicken fillets
5. Allow to cook another 3mins
6. Serve in a plate both rice and fillet on the side.
The chicken can be fried and served with an additional sauce, for some the sauce gives it richness.
