Jollof rice with chicken
About £1.00 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Rice350g
- Chicken thighs600g
- Peppers2
- Chopped tomatoes400g
- Tomato purée60g
- Onions2
- Fresh chillies1
- Stock cubes2 cubes
- Bay leaves2
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Blend the peppers (2), tinned tomatoes (400g), one onion (2) and the chilli (1) until smooth.
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Brown the seasoned chicken thighs (600g) in a big pan (8 min). Lift out.
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Fry the other onion, then the tomato purée (60g) (3 min). Add the blended sauce and cook down until thick (15 min).
- Stir in the rinsed rice (350g), 500ml stock and bay. Sit the chicken on top, lid on tight, low heat (25 min).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Leave the lid on off the heat (10 min). A bit of crispy rice on the bottom is the best bit.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.