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Prep Time
20 minutes
Total Time
60 minutes
Serving(s)
2
Calories
0g
Coconut Oil
Peacock Rice
Sausage
Green Pepper
Ginger
Garlic
Dried Rosemary
Gino Tomato Paste
Chicken Thigh
Carrots
FIRST STEP
Prep all your ingredients and set aside.
Measure 5 table spoon of coconut oil in a pan bring to medium heat and dice 2 large onions fry for 5 minutes and a pinch of rdried rosemary ,add blended spices and fry for 5 minutes add 2 sachets of tomoato paste and chopped kpakoshito.
Put in table spoon of shrimp powder ,stock cube and a pinch of salt to taste, keep on low medium heat until it becomes thick.
Pour a half cup of water and cover to boil.
In another pan add 3 table spoon of coconut oil, chop sausages into cubes and stir fry till golden brown.
Wash 2 cups of rice and pour the stew, add half cup of water and stir properly and set on low meduim heat,periodically stir to avoid it getting burnt.
SECOND STEP
Wash chicken and set aside in a blender add onions,ginger,garlic,pepper ,salt and stock cube. Marinate the chicken with the blended spices . Add coconut oil in a pan bring it to boil and fry until golden brown.
THIRD STEP
Chop carrots ,green peppers, spring onions and green peas nicely and mix with jollof properly leave for 5 minutes, check for softness of the rice and taste then turn off heat.
In a plate dish the jollof and chicken and serve.
easy