Coconut Milk Jollof Rice
Delicious Jollof rice prepared with coconut milk and oil
Equipment
- Sauce Pan
- Wooden Spatula
Ingredients
- For the Chicken;
- 1 Large Chicken Thigh (Deboned & Diced)
- 1 Medium Onion (Diced)
- 1 Tsp Dried Basil
- 3 Cloves of Garlic (Minced)
- 1 Small Ginger (Grated)
- 1 Tsp Ground Black Pepper
- 1½ Tsp Salt
- 1 Cup Coconut Milk
- For the Jollof;
- ¼ Cup Coconut Oil
- 1 Tsp Fennel Seeds
- 1 Medium Onion (Puréed)
- 200 g Tomato Paste
- 4 Medium Tomatoes (Puréed)
- 1 Cup Petite Belle Pepper (Blended)
- 1 Tsp Ground Rosemary
- 1 Tsp Ground Black Pepper
- 2 Cups Jasmine Rice (Washed)
- 1 Cup Coconut Milk
- ½ Cup Stock
- 1 Cup Coconut Milk
- 1½ Tsp Salt
Instructions
- Pour the diced chicken thigh into a saucepan over medium heat, and add onion, dried basil, garlic, ginger, ground black pepper, salt, coconut milk, stir and let cook for 10 – 12 minutes.
- Heat coconut oil in pan over medium heat, and add the cooked chicken, stir-fry for 5 minutes or until golden, take out and set aside.
- Add fennel seeds to the oil, puréed onion, stir and let simmer for 3 minutes, then add the tomato paste, stir and let simmer for 5 minutes.
- Add the tomato purée, petite belle pepper, stir and let simmer down for 7 minutes. Add ground rosemary, black pepper, stir and let simmer for 2 minutes.
- Add the washed rice, coconut chicken stock, coconut milk, salt, stir, cover and let cook for 20 minutes, turn the heat down and let it cook for another 10 minutes.
- Add the fried chicken, stir in and let cook for 3 minutes.
- Coconut milk jollof ready to serve.