Jambalaya Jollof With Fried Plantain

Yields1 Serving
 6 skinless, boneless chicken thighs
 2 andouile, kielbasa slaska or any spiced sausage
 1 large onion
 2 teaspoons tomato puree & 2 tins plum tomato
 1-2 small scotch or habanero peppers
 3 garlic cloves, pureed & 1 tbsp ginger puree
 sprigs of fresh thyme & 2 dried thyme leaves
 2 tsps oregano
 2 tbsp smoked paprika
 2 teaspoons cayenne pepper
 2 tbsp dried basil
 1 tbsp black pepper
 1 tbsp onion powder
 1 prawn stock cube
 660 g (3 cups) Jolly rice. washed
 600 ml chicken stock
 Salt to taste

Combine spices and herbs and set aside. Blend tomatoes and scotch bonnets and set aside. Cut chicken, season with salt and spice & herbs mix.


Cut the sausage into 5mm slices. Heat oil and brown the chicken over medium heat and set aside once done. In another pan, add 2 tablespoons oil and and cook onions until golden-brown. Add thyme, garlic & ginger puree, 2 teaspoons of spice mixture and cook for 2 minutes.


Add tomato puree and stir for 5 minutes. Then add blended tomatoes. Cover saucepan and bring to boil. Reduce heat and simmer until sauce thickens and oil settles on top.


Wash and add rice and then chicken stock. Season with salt and cover saucepan to cook. Once rice has absorbed liquid, replace lid with foil and cook for 15 minutes more. Add prawns (or seafood of your choice) and bell peppers, and cook for 2 minutes more.


For the Plantain, peel and slice plantains into bite-sized pieces and season with salt and toss in a heated deep frying pan with oil. Serve with the Jambalaya Jolly Jollof Rice