#COOKWITHME | JOLLOF RICE || PEPPERED CHICKEN || COLESLAW #withme

Steam the seasoned chicken in its natural juices for about 10 minutes.

Add 1 cup of water to the chicken to cook it and create stock for the jollof rice.

Slice onions and add them to the chicken for flavor.

Add fresh basil and rosemary to the chicken.

Add 2 bay leaves, 1 teaspoon curry powder, black pepper, and sweet paprika to the chicken.

Add freshly grated nutmeg to the chicken mixture.

Strain the chicken and transfer it to a baking vessel, then bake at 420 degrees Fahrenheit for 20-30 minutes until golden brown.

Prepare the vegetables for the pepper sauce by blending assorted peppers, jalapeno, basil, garlic, and ginger in a food processor until coarse.

Fry the blended pepper mixture in the same pot until moisture is reduced, then add oil.

Add 9 cups of washed rice to the pot and mix until coated with the pepper sauce.

Fry the rice mixture for about 5 minutes to absorb flavors.

Add chicken stock to the rice just enough to cover it slightly.

Taste for salt and add adobo or regular salt as needed.

Cover the pot and let the rice steam until cooked, checking moisture levels.

Add the cooked chicken to the rice and let it simmer together for 10-15 minutes.

Prepare coleslaw by shredding 3/4 of a white cabbage and 1/4 of a purple cabbage.

Equipment Needed