NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Parboiled rice

0.5 cup Tomato puree

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 medium Yellow plantain

1 tsp Avocado oil

0.5 tsp Curry powder

0.5 tsp Dried thyme

1 small Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Chicken bone broth

PREPARATION

• 1

  Pulse the tomato puree, red bell pepper, red onion, and garlic in a blender until a smooth puree forms.

• 2

  Season the chicken breast with sea salt, black pepper, and dried thyme.

• 3

  Heat half of the avocado oil in a pot over medium heat and sear the chicken until golden on both sides, then remove and set aside.

• 4

  In the same pot, pour in the blended pepper mix and cook for 5 minutes until the sauce thickens and the raw aroma dissipates.

• 5

  Stir in the curry powder, chicken bone broth, and parboiled rice, then return the chicken to the pot.

• 6

  Cover tightly and simmer on low heat for 15-20 minutes until the rice is tender and the liquid is fully absorbed.

• 7

  While the rice cooks, slice the plantain and pan-fry in the remaining oil until the edges are caramelized and soft.

• 8

  Fluff the Jollof rice with a fork and serve hot with the chicken and sweet plantains.