Allergens
SulfietAfrican Jollof Rice with Chicken
Jollof rice is a classic from West Africa and has quickly become a hit in the MarleenKookt kitchen. Every family prepares the dish a little differently, but the most important part is that the rice gently stews in a mildly spicy tomato sauce, with chicken stock and bell peppers. I mix the jollof rice with plenty of vegetables and tender marinated pieces of chicken, which I first roast in the oven. You will also receive a colourful Nigerian coleslaw on the side. Gbádùn oúnjẹ rẹ! The dish may look slightly different from the photo.
African Jollof Rice with Chicken
Chicken thigh fillet (better living 2 stars), pointed cabbage, red cabbage, bell pepper, tomatoes, yardlong beans, red and green bell pepper, carrot, red onion, spring onion, leek, white onion, garlic, celery, celeriac, lemon, fresh ginger, bay leaf, Madame Jeanette pepper, rosemary, thyme, corn, chilli powder, nutmeg, smoked paprika powder, curry massala (contains coriander seed, turmeric, and mustard seed), paprika powder, yoghurt, basmati rice, brown rice, chilli sauce (tomato paste, garlic, sugar, vinegar, salt), gluten-free soy sauce, tomato ketchup, tomato paste, honey, organic vegetable stock, homemade chicken stock (contains celery), homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: sulfiet
Microwave
Heat the rice with chicken loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coleslaw (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the rice with chicken covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coleslaw (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
