Meatless Farm plant-based chicken jollof style rice dinner

Shredded Chicken Jollof-style Rice

Jollof rice is a West African dish packed full of tomatoes, onions, spices and vegetables. We’ve topped ours with our plant-based chicken for a dish packed with flavour and protein.

Ingredients

For the jollof

  • 100ml veg oil (2 tbsp for ”chicken” and the rest for the sauce)
  • Seasoning
  • 4 Meatless Farm Plant-Based Chicken Breasts
  • 400g tinned chopped tomatoes
  • 1/2 scotch bonnet chilli seeds removed
  • 2 small red peppers roughly chopped
  • 1 small onion finely diced
  • 1 inch ginger peeled and finely chopped
  • 4 garlic cloves finely chopped
  • 2 tsp cayenne pepper
  • 1 tbsp curry powder
  • 1 heaped tbsp onion powder
  • 1 tbsp garlic powder
  • 2 bay leaves
  • 1 tbsp dried thyme
  • Pinch ground black pepper
  • 1 vegan chicken stock cube
  • 350g long grain rice rinsed
  • 400ml boiling water
  • Handful of parsley roughly chopped

 

To serve (optional)

  • Corn on the cob coated in paprika and oil and griddled until charred
  • Avocado slices mixed with the juice of 1 lime and a handful of roughly chopped parsley

Preparation

  1. Heat 2 tbsp of vegetable oil in a large, non-stick casserole pan over a medium-high heat. Whilst heating, season each of your Meatless Farm chicken breasts all over with a pinch of salt and pepper.
  2. Once the oil is hot, add your seasoned Meatless Farm chicken breasts and cook for 3 mins on each side until golden (ensure that you move about to stop any sticking to the pan). Remove your ”chicken” from the pan and set to one side.
  3. In a food processor blitz together the tomatoes, scotch bonnet and red peppers until smooth and set to one side.
  4. Heat the rest of the vegetable oil in the same pan used for the chicken over a medium heat and add your onions, ginger and garlic and cook for a few mins until the onions are translucent and mixture fragrent.
  5. Now add the blitzed veg along with cayenne, curry powder, onion powder, garlic powder, a tsp of salt, bay, thyme, crumbled stock and a large pinch of pepper and bring to the boil.
  6. Reduce to a medium heat, add a splash of water and your Meatless Farm chicken and cook for a further 20 mins until the sauce has reduced and the ”chicken” can be shredded. Remove the ”chicken” from the sauce, shred with two forks and pop on a plate covered with tinfoil.
  7. Stir the rice into the sauce, add 200ml water, cover with a lid, reduce the heat to low and cook for 35-40 mins until al dente (check halfway and give a stir). Remove the lid, stir through 400ml boiling water and cook for a further 20 mins (you may need to add more water if it becomes dry).
  8. Once the rice has cooked, stir through the shredded ”chicken”. Sprinkle with parsley and serve with chilli and lime avo and paprika corn to bring a large dose of West African flavours directly to your dining room.

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