This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Cutting, Steam and blend vegetables3 Min
Stew It25 Min
Bake The Rice30 Min
Cutting, Steam and blend vegetables of 3
Clean and cut into dice: carrot, red bell pepper, green bean and keep aside. Wash and cut vegetables (1 onion, tomatoes, and red bell pepper) in chunks. Add into blender and blend until smooth. Remove and add into a pot and steam until dry. Remove and set aside.
Stew It of 3
Slice the remaining onions. Heat the oil up, add onion, curry, thyme, bay leaf, ginger, and garlic, then stir fry for 3 minutes. Add the steamed and blended peppers, tomatoes. Add water, MAGGI Signature Jollof and Chicken, the rice and stir fry for 7 minutes.
Bake The Rice of 3
Add the diced vegetable and stir. Remove from heat and turn into bake dish plate. Cover with aluminum foil and bake in oven for 30 minutes at 120°C Flake with a fork at intervals.