“Exquisite Nigerian Gluten-Free Jollof Rice Bowl With Grilled Chicken and Vegetables”

Allergens

None (if using gluten-free chicken broth)

Ingredients

• 2 cups long
• grain rice, uncooked
• 4 cups water or chicken broth
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 medium onion, diced
• 3 tablespoons tomato paste
• 1 tablespoon vegetable oil
• 2 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your grill to medium high heat or preheat a grilling pan on the stovetop. Season the chicken breasts with salt, black pepper, and smoked paprika. Grill the chicken for about 6 8 minutes per side or until cooked through. Allow the chicken to rest before slicing into thin strips.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, red bell pepper, and green bell pepper, sautéing until they are softened, about 5 minutes.
3. Stir in the tomato paste, ginger, cumin, salt, and black pepper. Cook for another 2 3 minutes to blend the flavors.
4. Add water or chicken broth to the pot, then bring it to a boil. Once boiling, stir in the uncooked rice, reduce the heat to low, cover, and let it simmer for about 18 20 minutes or until the rice is tender and has absorbed all of the liquid.
5. Fluff the cooked rice with a fork and gently mix in the parsley and cilantro.
6. Serve the grilled chicken strips on top of the jollof rice, garnishing with an extra sprinkle of fresh herbs if desired.

Chef’s Insight

The key to this delicious Nigerian gluten-free dish is in the rich, aromatic tomato sauce that infuses the rice with a deep, satisfying flavor. Be sure to cook the vegetables until they are softened but not mushy for the perfect texture.

Notes

Be sure to use gluten-free rice and broth for a truly gluten-free meal.