Ingredients
1lb/450g long grain rice
4-8 chicken pieces
2 x 5ml (tsp) Maggie's spice up chicken (or any chicken spice)
225g whole tomatoes
50g tomato puree
110g medium onion
650 3 850ml chicken stock
1 red bell pepper
5ml x Maggie's roasted with balsamic
2 x 5ml (tsp) Salt or to taste
10 3 15ml Maggie's Spice Up Jollof Mix
15ml tablespoon ground crayfish or fish sauce
30ml vegetable oil

Method
01
Blend ingredients
Blend onion, tomatoes and red bell pepper in a
blender or food processor with a little of the
stock to help the process, then set aside
02
Season chicken
In a bowl add the chicken pieces plus 10 -15ml
Maggie's spice up chicken and mix in well and
set aside.
03
Brown chicken
Add the vegetable oil to a large saucepan and
heat on high for a 2 to 3 minutes. Now add the
chicken pieces without overlapping. Brown on
each side in the hot oil, about 2 to 3 mins on
each side.
04
Add blended ingredients
Add the blended ingredients, tomato puree,
and enough stock to cover the chicken and
ingredients to the pan, stir well and bring to the
boil. (10 Mins)
05
Prepare rice
Wash the rice in several changes of water or
according to the manufacturer's instructions
drain in a colander
06
Cook rice
Add the drained rice and the Maggie's Spice Up
Jollof spice mix to the pan, stir and bring to the
boil, turn heat to low and cover the pan firmly
and leave to simmer
07
Finish cooking
Cook for a further 40 minutes till the rice is soft, stir occasionally and add more stock as required. To finish add crayfish or fish sauce and salt to taste, mix in well.

Final Step
Leave to simmer for 2 minutes then remove from heat and serve hot with friend plantains and steamed mixed
vegetables
This rice dish should be dry and the rice soft and plump with the characteristic orange Jollof colour.