ghanaianlunchServes 4

Jollof brown rice bowl

Name: Jollof brown rice bowl
Prep time: 20 min
Cook time: 45 min
Yield: 4 servings
Cuisine: ghanaian
Ingredients: 250g Brown basmati rice; 300g Chicken breast; 400g tin Chopped tomatoes; 2 tbsp Tomato purée; 1 Red pepper; 1 Onion; 450ml Chicken stock (low salt); 1 tbsp Curry powder; 1 tsp Smoked paprika; 1 tsp Dried thyme; 1 Bay leaf; 1/2 Cucumber; 1 tbsp Rapeseed oil

The party rice, weekday style — smoky tomato jollof made with brown rice, topped with grilled chicken and cool cucumber.

Nobody argues about whether jollof belongs at the celebration — only about whose is best. Brown rice takes a little longer in the pot but carries the smoky tomato base just as proudly, and releases its energy slowly enough that the party in your blood sugar stays polite.

Ingredients

Brown basmati rice250g
Chicken breast300g
Chopped tomatoes400g tin
Tomato purée2 tbsp
Red pepper1
Onion1
Chicken stock (low salt)450ml
Curry powder1 tbsp
Smoked paprika1 tsp
Dried thyme1 tsp
Bay leaf1
Cucumber1/2
Rapeseed oil1 tbsp

Method

1Blend the tomatoes, red pepper and half the onion into a smooth base.
2Fry the remaining onion (sliced) in the oil until golden; add the purée, curry powder, paprika and thyme and cook 2 minutes until deep red.
3Pour in the blended base and simmer 10 minutes until thickened and jammy.
4Stir in the rinsed brown rice, stock and bay leaf. Cover tightly and cook on the lowest heat for 35–40 minutes until tender — resist stirring.
5Meanwhile season the chicken with black pepper and a little paprika, and grill 6–7 minutes a side until cooked through; rest, then slice.
6Fluff the rice, top with chicken and cool sliced cucumber, and defend your jollof with pride.

Make this work for your body

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