Peri Peri Jollof Rice and Chicken

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Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the chili peppers, bell peppers, onions, garlic, and thyme on a baking tray and roast in the oven for about 30 minutes, or until they are tender and slightly charred.

Step 3

Once roasted, allow the vegetables to cool slightly, then transfer them to a blender. Add the Knorr chicken seasoning cubes, sugar, salt, paprika, lemon juice, and oil. Blend until smooth and set aside.

Step 4

In a large bowl, season the chicken with salt and half a cup of the peri-peri sauce. Mix well and let it marinate for at least 30 minutes (or longer for more flavor).

Step 5

Heat an air fryer or grill over medium heat.

Step 6

Cook the marinated chicken at 350°F (175°C) for about 35 minutes, turning the chicken midway through. Once cooked, set aside.

Step 7

In a large pot, heat 1-2 tablespoons of oil over medium heat.

Step 8

Add a handful of chopped onions and sauté until they are translucent and soft.

Step 9

Stir in the tomato paste and cook for about 8 minutes, allowing it to caramelize slightly.

Step 10

Add the blended peri-peri sauce to the pot, along with the bay leaves. Cook for an additional 3-5 minutes, stirring occasionally to avoid burning.

Step 11

Pour in chicken stock or water and bring to a boil. Taste and adjust seasoning with salt if needed.

Step 12

Add the rice and stir well to combine. Reduce the heat to medium-low, cover the pot, and let the rice cook for about 30-35 minutes, or until the rice is tender.

Step 13

Once the rice is cooked, fluff it gently with a fork. Serve the peri-peri Jollof rice with grilled chicken and fried plantain. Garnish with cilantro and enjoy.

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