Step 1

Cook the pepper mix over medium heat for about 12-15mins or until the water dries out. Stir half way through so it doesn’t get burnt. Set aside.

Step 2

Place a non-stick saucepan on the hob and add 100mls of cooking oil (set hob to medium heat). You can use the same skillet used in frying the chicken legs. Add half of chopped onions (medium size) and stir fry for about 3mins. Add 70g of Gino tomato paste and stir-fry until it’s properly mixed.

Step 3

Add thyme, rosemary, curry, 2 Knorr cubes, 1 1/2 teaspoon of salt, 4-5 bay leaves and chicken broth (500-800mls) and stir all together.

Step 4

Wash 300g (or 3cups) of uncooked rice in cold water; pour it into the pepper mix. Mix gently with a spatula so the rice doesn’t join up. Add more chicken broth or water if it looks thick.

Step 5

Cover saucepan with tin foil, then the pot cover and cook on medium heat for 15mins. Add the chicken legs into the jollof rice (The chicken should be well inserted leaving just the surface out) and cover again. Cook for another 10mins. Add more water or chicken broth if needed before covering, do not stir!

Step 6

Remove the tin foil and check if the rice is well cooked and tasty (if needed, add water, salt or chicken broth); stir gently and leave to simmer for about 5mins on low heat.

Step 7

Serve Jollof rice with fried or roasted chicken/fish, salads, fried plantain or moin moin (Nigerian baked beans).

Step 8

Season the chicken with salt, stock cube, pepper flakes and chicken seasoning. You can use your preferred chicken seasoning and herbs. Heat up a non-stick skillet and add 100mls of cooking oil. Fry the chicken legs on both sides for 4mins each on high-medium heat. Place the chicken legs on an oven tray and roast for another 10-15 on 180C, so the chicken can cook all through. Once the chicken is ready, set it aside.