YOUR SOLIN GENERATED RECIPE
Jollof Rice with Fried Plantains
Long-grain rice simmered in a vibrant tomato and red pepper base, served with pan-seared chicken and caramelized sweet plantains.
INGREDIENTS
4.5 oz Chicken breast
0.33 cup Parboiled long-grain rice
0.25 cup Tomato puree
0.25 cup Red bell pepper
0.25 cup Red onion
0.25 medium Yellow plantain
0.5 tbsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Curry powder
0.25 tsp Dried thyme
0.5 cup Low-sodium chicken broth
PREPARATION
Season the chicken breast with sea salt and black pepper.
In a small pot, heat half of the avocado oil over medium heat and sauté the diced red onion and red bell pepper until softened.
Stir in the tomato puree, curry powder, and dried thyme, allowing the flavors to meld for 2 minutes.
Add the parboiled rice and chicken broth to the pot, bring to a boil, then reduce heat to low and cover for 15-20 minutes until the liquid is absorbed.
While the rice cooks, heat the remaining avocado oil in a non-stick skillet and sear the chicken breast until cooked through, then remove and set aside.
In the same skillet, fry the sliced yellow plantain pieces until they are golden brown and caramelized on both sides.
Fluff the Jollof rice with a fork and serve alongside the sliced chicken and sweet plantains.