CookingBauer XcelRecipe

Spicy chicken jollof rice

CookingBauer XcelRecipe
Spicy chicken jollof rice


  1. Season chicken with salt and pepper. Heat 2 tbsps Flora cuisine in a large, deep frying pan over a high heat. Add in chicken and fry for 5 minutes, until lightly browned on all sides. Lift the chicken pieces out of the pan onto a plate.
  2. Add remaining Flora Cuisine to the frying pan and heat through. Fry the onion slices, stirring, until softened but without browning.
  3. Meanwhile, make the ginger and chilli base. In a food processor, blend together the garlic, tomatoes, ginger and chilli until smooth.
  4. Add the tomato puree to the onions in the pan. Fry for another 2 minutes then add the ginger and chilli mixture. Crumble in the stock cube, stir, then pour in 600ml boiling water.
  5. Add the browned chicken pieces to the pan. Bring to the boil, cover and simmer for 15 minutes.
  6. Add the rice to the same pan, reduce to a simmer, cover with foil and a lid so that no steam can escape and cook over a very low heat for 20 minutes.
  7. Take the lid off and scatter the sliced peppers and okra over the rice.
  8. Cover and cook for 10–15 minutes until the vegetables are softened and the rice tender.
  9. Just before serving mix the vegetables through the rice and scatter over coriander.

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Serve this simple, tasty all-in-one curry recipe with an onion salad


For the curry:
8 skinless and boneless chicken thigh fillets cut into large pieces
salt and pepper
3 tbsp Flora Cuisine
1 Large onion, halved and thinly sliced
3 tbsp tomato puree
1 chicken stock cube
400g basmati rice, rinsed three times in cold water to remove excess starch
1 red pepper, sliced
1 yellow pepper, sliced
100g okra, halved
1 bunch of corriander, roughly chopped, to serve
Ginger and chilli base:
2 cloves garlic, peeled
400g cans plum tomatoes
3 cm piece fresh root ginger, peeled
600ml boiling water
1 Scotch bonnet chilli deseeded


Time: 25 mins
Serves: 4
Nutrition: n/a