Jollof rice with chicken recipe
 This version of jollof rice adds chicken for a filling dinner that cooks all in one pan. Perfect for the family. Each serving provides 549 kcal, 44g protein, 74.5g carbohydrates (of which 14g sugars), 7.5g fat (of which 1.5g saturates), 4g fibre and 1.2g salt. 300g/10½oz basmati rice1 tbsp vegetable oil8 boneless, skinless chicken thighs, cut in half1 onion, roughly chopped3 garlic cloves, grated5cm/2 in piece fresh root ginger, peeled and finely grated1 red chilli, deseeded and finely chopped1 tsp smoked paprika2 tbsp tomato purèe700ml/1¼ pint tomato passata300ml/10fl oz chicken stock, from a cube2 red peppers, deseeded and roughly chopped2 tbsp roughly chopped fresh corianderfreshly ground black pepper 300g/10½oz basmati rice 1 tbsp vegetable oil 8 boneless, skinless chicken thighs, cut in half 1 onion, roughly chopped 3 garlic cloves, grated 5cm/2 in piece fresh root ginger, peeled and finely grated 1 red chilli, deseeded and finely chopped 1 tsp smoked paprika 2 tbsp tomato purèe 700ml/1¼ pint tomato passata 300ml/10fl oz chicken stock, from a cube 2 red peppers, deseeded and roughly chopped 2 tbsp roughly chopped fresh coriander freshly ground black pepper Method Tip the basmati rice into a large bowl and cover with cold water. Set aside.Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3–4 minutes, or until just softened but not coloured.Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well.Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed.Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve. Tip the basmati rice into a large bowl and cover with cold water. Set aside. Tip the basmati rice into a large bowl and cover with cold water. Set aside. Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3–4 minutes, or until just softened but not coloured. Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3–4 minutes, or until just softened but not coloured. Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well. Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well. Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed. Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed. Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve. Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve.