Chicken and brown rice jollof

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 400 g brown rice, rinsed
• 600 g skinless chicken pieces
• 5 medium tomatoes, washed and blended
• 2 medium tatashe (red bell pepper), washed and blended
• 1 medium onion, peeled and chopped
• 3 tbsp groundnut oil
• 1 tsp each dried thyme and curry powder
• 900 ml water or unsalted stock
• 1 portion cucumber and tomato to serve, washed and sliced
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Season the chicken lightly and cook it in a covered pan with a little water for 20–25 minutes until cooked through with clear juices, then set aside.
2. 2Step 2. Heat the oil, fry the onion, add the blended tomato and pepper and cook for 15 minutes until thick.
3. 3Step 3. Stir in the rinsed brown rice, the seasoning and the stock.
4. 4Step 4. Cover and cook over low heat for 30–35 minutes, checking the liquid, until the rice is tender.
5. 5Step 5. Return the chicken to warm through until piping hot and serve with the washed salad vegetables.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.