Easy Nigerian Jollof Rice

Ingedients

• 100 ml (7 tablespoons) vegetable oil
• 1 large raw onion, minced in a blender or food processor
• 210 grams (7 ounces) tomato paste
• 3 Maggi seasoning cubes
• 15 ml (1 tablespoon) curry powder, optional
• 30 ml (2 tablespoons) dried thyme, optional
• 30 ml (2 tablespoons) dried thyme, optional
• 1 kg (2.2 pounds) long grain rice
• Fresh spinach or lettuce leaves, chopped, for garnishing
• Coleslaw, for serving, optional

For the chicken

• 1 kg (2.2 pounds) fresh whole chicken, cut into serving pieces
• Half a small onion, chopped
• 2 Maggi seasoning cubes
• 5 ml (1 teaspoon) dried thyme
• 2.5 ml (½ teaspoon) ground pepper of your choice
• 2.5 ml (⅓ teaspoon) salt
• Oil for frying

Preparation

1. For the chicken: In a large wide flameproof pot, stir together the chicken, onion, seasoning cubes, thyme, pepper, and salt. Place the pot on low heat, and cook, stirring for about 5 minutes. and add about 100 ml (1/4 cup) of water. Cover and cook for about 10-15 minutes. Using tongs or a long fork, transfer the chicken to a plate and pat it dry with paper towels.
2. Heat the oil in a large skillet. Add the chicken pieces and fry, turning as needed, until golden brown on all sides.
3. For the jollof rice: In a large saucepan over medium heat, combine the oil and onion. Allow it to sit until it changes color and looks like it is about to brown — do not let it brown. Add tomato paste, and stir to mix. Add reserved marinade, seasoning cubes, curry, thyme, and salt and pepper to taste. Add 1.2 litres (4 1/4 cups) water and stir well to mix.
4. Bring to a boil, add the rice and stir. Cook over medium heat, stirring occasionally to prevent it from burning. Once all of the water in your rice is absorbed, your classic Nigerian jollof rice is ready! Garnish with lettuce or spinach leaves, and serve with the chicken and, if desired, coleslaw.

Nutrtion

The table below shows the nutrional value per serving without the additional condiments