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CHICKEN JOLLOF

90 min

Intermediate

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What is the energy content breakdown?

Fat 29 18.8g / 29%

Carbohydrates 63 91.4g / 63%

Protein 8 12g / 8%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

Nutritional Tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients
Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?
Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron
Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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African - style Main course

CHICKEN JOLLOF

Name: CHICKEN JOLLOF
Prep time: 5 s
Cook time: 80 s
Total time: 90 s
Yield: 6
Cuisine: African - style
Ingredients: 3 cups Rice; 400 grams tomato puree; 3 tablespoons Curry Powder; 1/2 cup Scotch bonnet; 1 Onion; 1 tablespoon peppercorn; 1 tablespoon Rosemary; 1 tablespoon anise; Springonion; 2 Cloves Garlic; 2 Units MAGGI Chicken; 2 cups Water; 5 tablespoons Oil; 1 tablespoon Paprika; 50 grams Chicken thigh; 4 Chunks salted beef

(1)

90 Min

Intermediate

Nutrition Value

Carbohydrates

91,49 g

Energy

579,53 kcal

Total fat

18,88 g

Fiber

4,96 g

Protein

12,07 g

Saturated Fats

3,78 g

Sodium

769 mg

Sugars

10,14 g

Information per serving

Ingredients

3 cups

Rice

400 g

tomato puree

3 tbsp

Curry Powder

0.5 cup

scotch bonnet pepper

1 Medium

Onion

1 tbsp

black peppercorn

1 tbsp

dried rosemary

1 tbsp

anise

1 sprig

Spring onion

2 Cloves

Garlic

MAGGI Chicken

2 cups

Water

5 tbsp

Oil, corn, peanut, and olive

1 tbsp

Paprika

50 g

Chicken thigh

50 g

Beef, New Zealand, imported, variety meats and by-products, kidney, raw

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Step1
5 Min

Using a blender, blend scotch bonnet, onions, pepper corns, anise seeds, dried rosemary, spring onions, garlic, and a splash of water
Step2
25 Min

In a sauce pot on medium high heat, add the oil and allow to heat up. When hot, add in sliced onions, blended pepper mix and salted beef, fry constantly mix until it turns golden brown, then add in tomato puree. Allow to simmer for 10min or until the paste darkens, occasionally stirring to avoid the base from burning.
Step3
5 Min

After 10min add in curry powder and MAGGI Chicken tablets, mix and bring to a simmer.
Step4
15 Min

Whiles the sauce base cooks, season chicken with soy sauce, oyster sauce, chilli powder, complete seasoning mix, MAGGI chicken then set aside to marinate. Fry on medium high heat until golden brown. Take it off from the heat and set aside
Step5
35 Min

Wash rice several times until the water is clear and pour onto the tomato sauce and mix. Pour 2 cups of water and mix. Cover and allow to cook. Stir occasionally to allow rice to cook evenly thus spreading heat evenly. Cook time 25-35 after pouring in rice
Step6
5 Min

Add green peas, mix, and serve with chicken and enjoy

Step1 of 6

Using a blender, blend scotch bonnet, onions, pepper corns, anise seeds, dried rosemary, spring onions, garlic, and a splash of water

Step2 of 6

In a sauce pot on medium high heat, add the oil and allow to heat up. When hot, add in sliced onions, blended pepper mix and salted beef, fry constantly mix until it turns golden brown, then add in tomato puree. Allow to simmer for 10min or until the paste darkens, occasionally stirring to avoid the base from burning.

Step3 of 6

After 10min add in curry powder and MAGGI Chicken tablets, mix and bring to a simmer.

Step4 of 6

Whiles the sauce base cooks, season chicken with soy sauce, oyster sauce, chilli powder, complete seasoning mix, MAGGI chicken then set aside to marinate. Fry on medium high heat until golden brown. Take it off from the heat and set aside

Step5 of 6

Wash rice several times until the water is clear and pour onto the tomato sauce and mix. Pour 2 cups of water and mix. Cover and allow to cook. Stir occasionally to allow rice to cook evenly thus spreading heat evenly. Cook time 25-35 after pouring in rice

Step6 of 6

Add green peas, mix, and serve with chicken and enjoy

Recipe PDF

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