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Congolese 'Jollof Rice' with Spicy Chicken and Fresh Peppers
750g basmati rice
500g Chopped Tomatoes
Chicken (thigh and legs preferred)
Salt & Pepper
2 white onions
3 Maggi Cubes
2 teaspoons thyme
Scotch Bonnet (to taste)
Pour the chicken stock and the chopped tomatoes into a sizeable pot and leave to boil.
Wash your rice thoroughly and then bring to the boil.
Add the Maggi Cubes, salt and pepper to your taste.
Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
Take the chicken pieces, lightly score the skin and pat dry. Place the pieces skin side down in a frying pan on a low to medium heat with no oil.
Cook for 6-8 minutes until the skin is golden and crispy. Be sure to carefully pour off any excess fat as it is cooking.