How to make PERI-PERI JOLLOF RICE & PERI-PERI CHICKEN

By Kikifoodies · 120 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the chili peppers, bell peppers, onions, garlic and thyme on a baking tray for about 30 minutes, until tender and slightly charred.
3. Let the vegetables cool slightly, then blend them with the Knorr cubes, sugar, salt, paprika, lemon juice and oil until smooth. Set aside.
4. Season the chicken with salt and half a cup of the peri-peri sauce, mix well and marinate for at least 30 minutes.
5. Cook the marinated chicken at 350°F (175°C) for about 35 minutes, turning it halfway through. Set aside once cooked.
6. Heat 1-2 tablespoons of oil in a large pot over medium heat. Sauté a handful of chopped onion until translucent and soft.
7. Stir in the tomato paste and cook for about 8 minutes, until slightly caramelized.
8. Add the blended sauce and bay leaves and cook for 3-5 minutes, stirring often so it does not burn.
9. Pour in the water or chicken stock and bring to a boil. Taste and adjust the salt if needed.
10. Add the rice, stir well, then reduce to medium-low, cover and cook for about 30-35 minutes until the rice is tender.
11. Fluff the rice gently with a fork and serve with the chicken, garnished with cilantro.

Summarized from Kikifoodies's video. Watch it for the details.

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