Jollof Chicken Rice Bowl

• 180 g, cut into 1 cm-thick strips — Boneless skinless chicken breast, raw
• 60 g dry basmati rice, rinsed and drained — Dry basmati rice
• 150 g, finely chopped — Raw cherry tomatoes
• 90 g, finely diced — Raw red bell pepper
• 60 g — Canned chickpeas, drained and rinsed
• 40 g — Raw baby spinach
• 5 g, grated — Raw ginger root
• 4 g, grated — Raw garlic
• 1.2 g — Smoked paprika
• 8 g — Cayenne pepper hot sauce
• 7 g, divided — Avocado oil
• 0.8 g, divided — Fine salt

Method

1. 1Measure ingredients: Season the chickenMeasure chicken breast, avocado oil, smoked paprika, ginger, and garlic using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Season the chickenToss the 1 cm-thick chicken strips with 4 g oil, paprika, half the ginger, half the garlic, hot sauce, and half the salt for 60 seconds, then keep them in one layer while the skillet heats.1 minLook for: Every strip has a thin red coating with no dry spice pockets.Safety: Keep raw chicken separate, wash hands, and do not reuse the raw-chicken bowl.
3. 3Sear the chickenHeat a wide skillet over medium-high. Cook the chicken strips for 6 to 7 minutes, turning twice, until browned and every strip reaches 165°F.7 min · 165°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Verify every poultry strip reaches 165°F with a clean thermometer.
4. 4Transfer them to a clean plateTransfer them to a clean plate, using a clean plate or bowl for cooked food.Look for: No pink remains and the thickest strip reaches 165°F.
5. 5Build the jollof baseAdd the remaining oil, pepper, tomatoes, remaining ginger, remaining garlic, and remaining salt to the same skillet.Look for: Everything is evenly positioned and ready for the next action.
6. 6Cook for 4 minutesCook for 4 minutes until thick and jammy. Stir in the rinsed rice for 1 minute.5 minLook for: The tomato-pepper mixture leaves a clear trail when stirred and every rice grain is red and glossy.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
7. 7Absorption-simmer the riceStir in chickpeas and 120 g water, bring to a boil, cover tightly, reduce heat to low, and simmer without opening for 12 minutes.12 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Remove from heatRemove from heat, scatter spinach over the rice, cover 5 minutes, then fluff and top with all chicken.5 minLook for: The liquid is absorbed, basmati is tender and separate, spinach is wilted, and chicken remains juicy.Safety: Keep the lid closed during the simmer, lift it away from your face, and serve immediately or cool within 2 hours.