"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Jollof Rice Recipe

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This recipe for Chicken Jollof Rice, by , is from Christabel's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christabel Akhigbe



To feed 3:
2 cups of Rice
5 Tomatoes
8 Ata rodo peppers
2 Tatashe peppers
2 Onions
kilo of chicken
7 cubes of Knorr
1 sachet of Onga Stew
1 teaspoon of salt
Curry to taste
Nadia Complete Seasoning
Vegetable oil

Parboil rice for 8 minutes in a pot of salted water. (Or until it's a little less hard)
Season chicken with 2 cubes of knorr, curry, badia complete seasoning and onions.
Boil Chicken in a separate pot.
Drain water from rice and place aside.
Blend tomatoes, peppers and onions and set aside.
Place 2 serving spoons of vegetable oil a pot and allow to heat.
Slice onions into the oil, add blended tomatoes, peppers and onions mixture and leave to fry for 8 minutes.
Add 2 cubes of knorr and leave to fry until bubbly.
Add 2 cubes of knorr, badia complete seasoning and curry and leave to fry until cooked.
Add 2 cubes of knorr and onga stew.
Drain the water from the chicken and add it to the frying mixture.
Leave until it starts to boil.
Add parboiled rice and reduce to medium heat or less, leave to cook.
Once water dries, turn the rice until it turns a nice, appealing orange-red.
Fry the chicken in 3 inches of vegetable oil.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours.
Personal Notes:
Personal Notes:
It is a yummy meal and the first real meal I learned to make. 🙈




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