CHICKEN JOLLOF

Name: CHICKEN JOLLOF
Prep time: 5 s
Cook time: 80 s
Total time: 90 s
Yield: 6
Cuisine: African - style
Ingredients: 3 cups Rice; 400 grams tomato puree; 3 tablespoons Curry Powder; 1/2 cup Scotch bonnet; 1 Onion; 1 tablespoon peppercorn; 1 tablespoon Rosemary; 1 tablespoon anise; Springonion; 2 Cloves Garlic; 2 Units MAGGI Chicken; 2 cups Water; 5 tablespoons Oil; 1 tablespoon Paprika; 50 grams Chicken thigh; 4 Chunks salted beef

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Intermediate

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90 Min

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Ingredients

Rice

3 cups

tomato puree

400 g

Curry Powder

3 tbsp

Fresh Pepper

0.5 cup

Onion (Chopped)

1 Medium

Black Pepper powder

1 tbsp

dried rosemary

1 tbsp

Spices, anise seed

1 tbsp

Onion

1 sprig

Garlic (Chopped)

2 Cloves

MAGGI Chicken

Water

2 cups

Corn oil

5 tbsp

Paprika

1 tbsp

Chicken thigh

50 g

Beef, New Zealand, imported, variety meats and by-products, kidney, raw

50 g

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Nutritional Information

per serving

Carbohydrates

91.49 g

Energy

579.53 kcal

Total fat

18.88 g

Protein

12.07 g

per serving

Recipe steps

90 min

5 min

25 min

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35 min

5 min

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90 min

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Using a blender, blend scotch bonnet, onions, pepper corns, anise seeds, dried rosemary, spring onions, garlic, and a splash of water

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Recipe steps

90 min

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In a sauce pot on medium high heat, add the oil and allow to heat up. When hot, add in sliced onions, blended pepper mix and salted beef, fry constantly mix until

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90 min

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After 10min add in curry powder and MAGGI Chicken tablets, mix and bring to a simmer.

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Whiles the sauce base cooks, season chicken with soy sauce, oyster sauce, chilli powder, complete seasoning mix, MAGGI chicken then set aside to marinate. Fry on

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90 min

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Wash rice several times until the water is clear and pour onto the tomato sauce and mix. Pour 2 cups of water and mix. Cover and allow to cook. Stir occasionally

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90 min

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Add green peas, mix, and serve with chicken and enjoy

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