Description
A delightful dish packed with flavor, Jollof Rice with Grilled Chicken and Fresh Salad is perfect for any gathering with its irresistible blend of spices and textures.
Ingredients
Scale
- 2 cups long-grain rice
- 1 can chopped tomatoes
- 1 onion, chopped
- 2 bell peppers, chopped
- 1/4 cup vegetable oil
- 2 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon curry powder
- Salt and pepper to taste
- 4 pieces of chicken (drumsticks or thighs)
- Mixed salad greens (lettuce, spinach, etc.)
- Cucumbers, sliced
- Cherry tomatoes, halved
- Olive oil and vinegar for dressing
Instructions
- Rinse the rice under cold water and set it aside.
- In a pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the chopped bell peppers and cook for a few more minutes.
- Add the canned tomatoes, thyme, curry powder, salt, and pepper. Cook until the mixture thickens.
- Add the rice and stir to coat it in the tomato mixture.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.
- Meanwhile, grill the chicken pieces until cooked through and golden brown.
- Prepare the salad by tossing the greens, cucumbers, and cherry tomatoes together. Drizzle with olive oil and vinegar.
- Serve the Jollof rice with grilled chicken on top and the fresh salad on the side.
Notes
Pair with plantains for extra sweetness and a cold drink like lemonade. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg