Jollof and Chilli0

This is a quick easy recipe to make jollof rice and chilli simultaneously (they can be eaten together or used for separate meals). It’s nothing fancy; a bachelor’s endeavour, but we hope it will be the first of many diverse recipes to be shared here on aspecks. Please send in your contributions (preferably with pictures) to aspecks@gmail.com

Required Utensils: Stir fry wok or large frying pan and a cooking pot

Ingredients:

Cooking Oil

Chicken pieces (or breast slices) seasoned to your taste

Peppers of your choice (Green, red, yellow what have you)

Crushed tomatoes or tomato puree

Diced onions

Rice (washed with water to remove extra starch)

A can of Kidney beans (or pre-boiled kidney beans)

1) Brown the pre-seasoned chicken in the pan by frying in oil

2) Add crushed tomatoes and allow to simmer for a few minutes

3) Add diced onions

4) Add peppers and simmer for a few until the sauce looks ready and passes a taste test

5) Take half of the sauce and put it in the cooking pot.

6) Add 2 cups of the rice and a cup and a half of water to the cooking pot and cover

7) Add Kidney beans to the rest of the sauce in the pan and stir and allow simmer for another 10 minutes to finish the dish. Taste to test.

8 ) Occasionally stir the rice and it will be finished when all the excess water is evaporated.

P.S. You can also add corn off the cob for another variation on the same dishes.