Olive Pride Grilled Chicken with Jollof Rice

The legendary.

Serves: 4-6
Time: 25 minutes
Recipe by: Monicia Horne


For the grilled chicken
X1 pack chicken drum and thigh pieces
2 tbsp Olive Pride Blend
1 tbsp dried thyme
1 tsp garlic powder
1 tsp paprika
1 tsp chilli powder
Salt and pepper to taste

For the jollof rice
X2 red onions, chopped
2 cloves garlic, chopped
2 plum tomatoes, roughly chopped
1 red pepper, roughly chopped
2 habanero chillies, seeds removed
x2 tbsp Olive Pride Blend
1 tbsp tomato paste
2 cloves garlic, chopped
2 cups chicken stock
2 cups long grain rice, washed
1 tbsp curry powder
1 tsp dried thyme


Preheat the oven on grill to 180C Place the chicken on a baking tray and drizzle with Olive Pride and spices. Season with salt and pepper, toss together and grill in preheated oven for 35-40 minutes, or until the chicken is cooked through.

To make the jollof rice, place 1 chopped red onion, garlic, tomatoes, red pepper and habanero chillies into a blender and blend until smooth.

Add Olive Pride blend to a large pan. Saute the other red onion until softened. Add tomato paste, garlic and the blneded sauce and cook until the sauce is slightly reduced. Next, add in the curry powder, thyme and cook for a few minutes. Add the rice and chicken stock until well coated and allow to cook, until the rice is tender, stirring in between to prevent burning

Serve with grilled chicken.

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