Yesterday I told you about some of the issues I have with cooking jollof rice but I will not dwell on them. To make a really quick dinner, I grabbed what I had in the fridge and put together what I can only describe as twice fried jollof rice.
You will already have frozen or leftover jollof rice you made on another day.
1 packet of chicken (breast or thigh fillet)
1 clove of garlic
Chicken seasoning of your choice (I used Schwartz chargrilled spice for chicken)
1 small red onion, roughly chopped.
Equivalent of 1 bell pepper (I cut a little from each of my red, yellow and green peppers)
1 tomato chopped into big chunks or quartered.
A small can of sweet corn, drained
A few sprigs of fresh thyme
1. Defrost the jollof rice in your microwave. Cut the chicken into chunks as you would for a stir fry. Squeeze in the juice of the lemon, crush in the garlic and shake in the spice. Add the fresh thyme. Mix well and allow to marinade while you prepare the other ingredients.
2. In a hot pan with a tablespoon of oil, begin to stir fry the onion for a minute. Add the chicken pieces and stir fry until they brown.
3. Add the peppers and tomato and continue to stir fry for a couple of minutes.
4. Finally add the jollof rice and sweet corn. Stir fry for 5 minutes until piping hot. Check for seasoning and serve right away.