Description
A vibrant and hearty rice dish made with tender turkey, fluffy rice, and a rich tomato-pepper base, combining jollof-style depth with fried rice flair. Perfect for a comforting and flavorful family meal.
Ingredients
2 turkey thighs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon chili pepper
2 chicken seasoning cubes
1 teaspoon salt
Turkey bones and skin
1 carrot, sliced
Handful of chopped onion
2 cloves garlic
Small piece ginger
3 cups water
½ onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
1½ red bell peppers
2 large tomatoes
1 habanero pepper
3 cups rice
1 cup turkey broth
1 cup water
Pinch of salt
1 tablespoon oil
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon salt
Instructions
- Debone the turkey thighs and cut the meat into bite-size pieces. Season with garlic powder, onion powder, paprika, chili pepper, one seasoning cube, and salt. Mix well and set aside.
- Make the turkey stock by boiling turkey bones with chopped onion, carrot, garlic, ginger, one seasoning cube, salt, and water for 15 minutes. Strain and reserve the broth.
- Blend red bell peppers, tomatoes, habanero, and part of the green pepper into a slightly textured mixture.
- Rinse the rice and cook it with 1 cup turkey broth, 1 cup water, and a pinch of salt until soft and fluffy. Set aside.
- Heat oil in a pan and fry the seasoned turkey until cooked through and lightly browned. Remove and set aside.
- In the same pan, sauté chopped onions and minced garlic until fragrant. Add the blended pepper mixture, salt, paprika, and remaining seasoning cube. Cook for 8 to 10 minutes until thickened.
- Add the fried turkey and chopped bell peppers. Stir and cook for 1 to 2 minutes.
- Add the cooked rice and gently mix until well combined. Stir-fry for a few minutes until heated through. Adjust seasoning if needed and serve.
Notes
Use chicken instead of turkey for a lighter variation.
Add vegetables like peas, sweet corn, or green beans for extra color and texture.
Roast peppers and tomatoes before blending for a smokier flavor.
Reduce or omit habanero for a milder dish.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat with a splash of water or broth to prevent dryness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
