
Time
75 minutes
Servings
4
Calories
1186
A vibrant and spicy West African rice dish cooked in a flavorful tomato sauce, complemented by succulent grilled chicken.
1186
cal
50.3g
protein
88.6g
carbs
68.6g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| long-grain rice | 2 cups | 338 | 7g | 74g | 1g | |||
| tomatoes | 4 pieces | 0 | 0g | 0g | 0g | |||
| onion | 1 whole | 11 | 0g | 3g | 0g | |||
| red bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| garlic | 3 cloves | 3 | 0g | 1g | 0g | |||
| chicken thighs | 2 lbs | 497 | 37g | 1g | 38g | |||
| vegetable oil | 0.5 cups | 241 | 0g | 0g | 27g | |||
| thyme | 1 tsp | 0 | 0g | 0g | 0g | |||
| bay leaves | 2 pieces | 2 | 0g | 0g | 0g | |||
| chicken stock | 4 cups | 87 | 6g | 8g | 3g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| long-grain rice | 2 cups | 338 | 7g | 74g | 1g | |||
| tomatoes | 4 pieces | 0 | 0g | 0g | 0g | |||
| onion | 1 whole | 11 | 0g | 3g | 0g | |||
| red bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| garlic | 3 cloves | 3 | 0g | 1g | 0g | |||
| chicken thighs | 2 lbs | 497 | 37g | 1g | 38g | |||
| vegetable oil | 0.5 cups | 241 | 0g | 0g | 27g | |||
| thyme | 1 tsp | 0 | 0g | 0g | 0g | |||
| bay leaves | 2 pieces | 2 | 0g | 0g | 0g | |||
| chicken stock | 4 cups | 87 | 6g | 8g | 3g |
Step 1
Blend tomatoes, onion, red bell pepper, and garlic until smooth. Set aside.
Step 2
In a pot, heat vegetable oil and add the tomato blend. Cook for 15 minutes until it thickens.
Step 3
Add thyme and bay leaves, then stir in rice and chicken stock. Bring to a boil.
Step 4
Reduce to low heat, cover, and simmer for 20-25 minutes until rice is cooked.
Step 5
Grill the chicken thighs until fully cooked and slightly charred, about 6-7 minutes per side.
Step 6
Serve Jollof rice topped with grilled chicken.
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