Chicken Jollof Pasta Rice

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Serving 4 Regular
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6 medium   Tomatoes, sliced

1   Red pepper, deseeded and quartered

2 small   Red onions

2   Chillies, deseeded

1/2 c  Olive oil, plus 2 tablespoons

500 g  Nam Chicken thighs, cut into pieces

2 tsp  Curry powder

1 tsp  Dried thyme

2 c  Pasta rice

2 cubes   Chicken stock

3/4 c  Water (for stock)
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Step 1

Add the tomatoes, red pepper, one of the red onions, and the chillies to a blender and blend until smooth.

Tomatoes, sliced
Red pepper, deseeded and quartered
Red onions
Chillies, deseeded
Step 2

In a pot over medium heat, add 2 tablespoons oil, the second onion (diced), chicken, and curry powder. Cook for about 8 to 10 minutes, until onions are soft and chicken has browned. Remove the chicken from the pot and set aside.

Red onions
Olive oil, plus 2 tablespoons
Nam Chicken thighs, cut into pieces
Curry powder
Step 3

Raise heat to medium-high, and in the same pot, add pureed tomato mixture, cooking until reduced by half. Add the remaining oil, and cook sauce for 8 to 10 minutes.

Olive oil, plus 2 tablespoons
Step 4

Stir in chicken, along with pasta ricewater, chicken stock and thyme. Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for about 10 minutes, until pasta rice is done. Once cooked, fluff up pasta rice and serve with side salad and beans of your choice.

Nam Chicken thighs, cut into pieces
Pasta rice
Chicken stock
Water (for stock)
Dried thyme

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