Name: West African Jollof Rice with Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Parboiled rice; 0.5 cup Tomato puree; 0.5 cup Red bell pepper; 0.25 cup Red onion; 0.5 tbsp Extra virgin olive oil; 1 clove Garlic; 0.5 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 0.25 tsp Dried thyme; 0.5 cup Chicken bone broth

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

West African Jollof Rice with Chicken

Sautéed chicken and parboiled rice simmered in a vibrant, smoky tomato and pepper reduction that fills the kitchen with a warm, spicy aroma.

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NUTRITION

Protein

51.4g

Fat

13.3g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Parboiled rice

0.5 cup Tomato puree

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Dried thyme

0.5 cup Chicken bone broth

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PREPARATION

1
Dice the chicken breast into 1-inch cubes and season with sea salt, black pepper, and smoked paprika.
2
In a blender, pulse the red bell pepper, red onion, garlic, and fresh ginger until a smooth puree forms.
3
Heat the olive oil in a heavy-bottomed pot over medium heat and sear the chicken until golden, then remove from the pan and set aside.
4
Pour the blended pepper mixture and tomato puree into the same pot, cooking for 8-10 minutes until the sauce thickens and the oil begins to separate.
5
Rinse the parboiled rice under cold water until the water runs clear, then add it to the pot along with the dried thyme and chicken bone broth.
6
Return the chicken to the pot, cover with a tight-fitting lid, and simmer on low for 20 minutes until the liquid is fully absorbed and the rice is tender.