YOUR SOLIN GENERATED RECIPE
Smoky Tomato Jollof Rice with Plantains
Sautéed chicken and aromatic vegetables simmered in a smoky tomato-infused rice blend, served with sweet caramelized plantains for a vibrant finish.
INGREDIENTS
5 oz boneless skinless chicken breast
0.5 cup cooked brown rice
0.25 cup tomato puree
0.25 cup red onion
0.25 cup red bell pepper
0.5 medium yellow plantain
0.5 tbsp extra virgin olive oil
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 cup water
PREPARATION
1. Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
2. Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides.
3. Remove chicken from the pan and set aside, then add the red onion and red bell pepper to the same skillet, sautéing until softened.
4. Stir in the tomato puree and smoked paprika, cooking for 2 minutes until the sauce deepens in color.
5. Pour in the water and return the chicken to the pan, simmering for 5 minutes until cooked through.
6. Fold in the cooked brown rice, ensuring it is well-coated in the smoky tomato sauce.
7. In a separate non-stick skillet, heat the remaining olive oil and sear the plantain slices until they are tender and caramelized.
8. Serve the smoky jollof chicken and rice in a bowl topped with the sweet plantains.