Soweto chicken chakalaka with West African jollof rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Soweto chicken chakalaka with West African jollof rice

Make It Ahead

Soweto chicken chakalaka with West African jollof rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

35–45 Minutes

Chakalaka is as fun to make as it is to say. This gluten-free South African stew stars turmeric- and ginger-infused chicken thighs over fluffy rice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup long-grain white rice
  • 1 cup diced tomatoes
  • 2 sprigs fresh thyme
  • 1 tablespoon tomato paste
  • 1 dried bay leaf
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 1 white onion
  • 1 green bell pepper
  • ½ cup cooked white beans
  • 2 ounces shredded carrots
  • ¼ pound shredded green cabbage
  • Chakalaka spice blend (brown sugar - turmeric - ground ginger - coriander - ground mustard - allspice - cayenne)
Chef's Tip
Make It Ahead
You can make both the chicken chakalaka and rice up to 1 day ahead (Steps 1, 2, and 3); let the rice and chakalaka cool, then cover and refrigerate separately. When ready to serve, reheat the rice and the chicken separately, in a pan over medium heat for 4 to 6 minutes, stirring occasionally and adding 1 to 2 teaspoons water to the chakalaka to loosen the sauce, if needed.

Nutrition per serving

Calories 590, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 690mg (30% DV), Total Carb. 76g (28% DV), Fiber 10g (36% DV), Total Sugars 20g (Incl. 6g Added Sugars, 12% DV), Protein 38g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
  • Set a fine-mesh strainer over a transparent measuring cup; strain the tomatoes, capturing the juices. Add enough water to the juices to measure 1 cup and season lightly with salt. Set aside the tomatoes for the sauce.
  • Strip the thyme leaves from the stems.
In a small sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Stir in the rice and cook until toasted, about 1 minute. Stir in the tomato paste and cook until the rice is coated and the tomato paste starts to darken, 1 to 2 minutes. Add the tomato juice mixture, bay leaf, and thyme. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Discard the bay leaf. Fluff the rice with a fork, cover, and keep warm.
While the rice cooks, prepare the chicken, vegetables, and sauce.

2

Sear the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.
While the chicken cooks, start preparing the vegetables.

3

Cook the vegetables and sauce; finish the chicken

  • Peel and thinly slice the white onion.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Rinse the white beans.
In the same pan used for the chicken, if dry, add 1 tablespoon oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until the onion starts to soften, 2 to 3 minutes. Add the bell pepper, carrots, cabbage, and ½ cup water, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the spice blend and cook until fragrant, about 1 minute.
Add the tomatoes, beans, and chicken and any accumulated juices. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are just tender and the chicken is cooked through, 2 to 3 minutes. Season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls, top with the chicken chakalaka, and serve.
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