Jollof rice with chicken, peppers and spiced tomato

Ingredients

For 1 serving

• Parboiled rice70 g
• Chicken breast130 g
• Bell peppers120 g
• Onion70 g
• Tomato paste20 g
• Chopped tomatoes150 g
• Garlic1 clove
• Ginger5 g
• Curry powder1 teaspoon
• Dried thyme1 pinch
• Chili pepper0.5
• Chicken broth200 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: June – October

Method

1. Wash the pepper, remove seeds and membranes and cut it into pieces; peel the onion, cut half into chunks and dice the other half. Blend the pepper with the onion chunks, chopped tomatoes, garlic, peeled ginger and chilli into a smooth sauce. Heat the stock.
2. Cut the chicken into roughly 3 cm cubes. Heat the oil in a lidded casserole over medium-high heat and brown it for 4–5 minutes, until golden; salt it.
3. Add the diced onion and the tomato purée and cook for 3 minutes, stirring, until the purée darkens and catches slightly on the bottom.
4. Pour in the blended sauce, the curry powder and thyme and cook over medium heat for 10 minutes, until reduced and no longer tasting raw.
5. Rinse the parboiled rice, add it with the hot stock and a pinch of salt, stir once, cover tightly and cook over low heat for 20 minutes without stirring, until the rice is tender and has absorbed the liquid.
6. Turn off the heat and leave covered for 5 minutes, then fluff with a fork and serve.