Jollof Peacock rice with chicken and fried plantain
(3 votes, average: 4.67 out of 5)Ingredients
- 2 cups of Peacock Thai Jasmine rice
- 500 gr of chicken
- 1/4 groundnut oil
- 1 cooking spoon crayfish
- salt
- 1 medium size of onion
- 4 yellow pepper
- 15 pieces fresh tomatoes
- 2 maggi cubes
- 1 sachet curry powder
- 1 teaspoon thyme
- 2 pieces plantain
Instructions
Step 1
Boil Peacock Thai Jasmine rice for 20mins, wash and keep aside.
Step 2
Boil the chicken with the onion, the maggi cubes, salt and thyme.
Step 3
Place pan on fire, pour in groundnut oil and allow to cook for 5 mins. Then put in the chicken gently. Secondly, put in the plantain (sliced) and bring down when is done.
Step 4
Turn upside down and bring out once is brown.
Step 5
Blend the tomatoes and pepper.
Step 6
Boil the tomatoes and pepper till is dry, then add groundnut oil and the sliced onions.
Step 7
Allow to fry for 7 mins, then pour in the stock, stir and add the curry, salt, the maggi cubes and crayfish.
Step 8
Allow to boil very well and pour in the Peacock Thai Jasmine rice and stir. Cover the pot and allow to boil till is dry.
Food is ready!!!
