My chicken kidney jollof Rice Recipe

Start by showing the vegetables: big carrots, spring onion, green bell peppers, white onion, purple onion, and garlic.

Explain the difference between male and female bell peppers, noting the male has three bumps and is sweeter.

Introduce 1 kg of chicken kidney, previously removed from the freezer and rinsed multiple times to clean.

Add salt to the kidney after rinsing to help clean it further.

Pour the cleaned kidney into a pot and add chopped onions, salt, curry powder, dried thyme, dried rosemary, chopped green peppers, and Scotch bonnet pepper.

Add a little water to the pot and start cooking the kidney.

Clean a whole chicken, noting it is larger than expected, and cut it in half to manage the amount.

Season the chicken with curry powder, dried thyme, dried rosemary, all-purpose seasoning, and seasoning cubes, mixing everything together.

Place the seasoned chicken on the heat to boil and release its juices, adding a little water as needed.

After about 10 minutes, check the chicken, mix it, and add more water if necessary before draining it.

Heat vegetable oil in a dry pan and fry the boiled chicken until golden brown, flipping it as needed.

Once all chicken pieces are fried, set them aside and prepare for the jollof rice.

Introduce the ingredients for the jollof rice: chicken stock, boiled pepper mix, diced carrots, tomato puree, chopped onions, bay leaf, butter, curry powder, seasoning cubes, thyme, black pepper, salt, dried rosemary, chopped spring onion, chopped green bell peppers, and garlic.

In a dry pot, add 4 teaspoons of oil and heat it up before adding the fried kidney, stirring to fry it further.

Prep the plantains by rinsing and cutting them into circular shapes, adding a little salt and setting aside.

Return to the kidney, stir it, and add chopped garlic, mixing to combine and release flavor.

After frying the garlic for 1-2 minutes, add purple onions and fry until translucent.

Add tomato puree to the mixture, stirring to combine and prevent sticking or burning, frying for 3-5 minutes on medium to low heat.

Equipment Needed

Spice Level:

Dietary

Allergens