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
Method
- 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.
- 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.
- In a food processor blitz together the tomatoes, scotch bonnet and red peppers until smooth and set to one side.
- 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.
- 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.
- 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.
- 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).
- 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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