
Time
70 minutes
Servings
4
Calories
449
A West African classic, this one-pot Jollof rice bursts with flavors, paired beautifully with succulent grilled chicken.
449
cal
9.5g
protein
82.8g
carbs
8.4g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| long-grain rice | 2 cups | 338 | 7g | 74g | 1g | |||
| chicken thighs | 4 pieces | 2 | 0g | 0g | 0g | |||
| tomato paste | 2 tbsp | 7 | 0g | 2g | 0g | |||
| onion | 1 whole | 11 | 0g | 3g | 0g | |||
| bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| garlic | 4 cloves | 5 | 0g | 1g | 0g | |||
| chicken broth | 4 cups | 14 | 2g | 1g | 1g | |||
| spices (cumin, thyme) | 1 tbsp | 5 | 0g | 1g | 0g | |||
| vegetable oil | 2 tbsp | 60 | 0g | 0g | 7g | |||
| salt | 1 tbsp | 0 | 0g | 0g | 0g | |||
| pepper | 1 pinch | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| long-grain rice | 2 cups | 338 | 7g | 74g | 1g | |||
| chicken thighs | 4 pieces | 2 | 0g | 0g | 0g | |||
| tomato paste | 2 tbsp | 7 | 0g | 2g | 0g | |||
| onion | 1 whole | 11 | 0g | 3g | 0g | |||
| bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| garlic | 4 cloves | 5 | 0g | 1g | 0g | |||
| chicken broth | 4 cups | 14 | 2g | 1g | 1g | |||
| spices (cumin, thyme) | 1 tbsp | 5 | 0g | 1g | 0g | |||
| vegetable oil | 2 tbsp | 60 | 0g | 0g | 7g | |||
| salt | 1 tbsp | 0 | 0g | 0g | 0g | |||
| pepper | 1 pinch | 0 | 0g | 0g | 0g |
Step 1
Marinate chicken with spices, salt, and pepper for at least 30 minutes.
Step 2
In a large pot, sauté chopped onions and garlic in oil until translucent.
Step 3
Add tomato paste and chopped bell pepper to the pot, cooking for another 3 minutes.
Step 4
Stir in rice, chicken broth, and salt, then bring to a boil.
Step 5
Cover and let simmer until rice is cooked, about 20 minutes.
Step 6
Grill marinated chicken until cooked through, about 7 minutes per side.
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