For this jollof pasta, elbow macaroni was cooked in a rich and well-seasoned tomato stew made with chicken and hot-dog. This recipe of jollof pasta is crazy good and fun to make.
Chicken Jollof Pasta
For this chicken and hotdog jollof pasta, Elbow macaroni was cooked in a rich, flavorful and well-seasoned tomato stew made with chicken and hotdog.
- 1 chicken cut into pieces
- 1 tbsp ginger
- 2 cloves
- 2 allspice
- 3 tbsp garlic
- 3 thyme
- 1 bay leaf
- 2 bouillon cube
- 2 tbsp tomato paste
- 1 sliced onion
- 6 tbsp vegetable oil
- 2 tomatoes puree
- 1 tbsp tomato paste
- 4 hotdog in 2
- 1 packet pre-cooked macaroni (250g of elbow pasta)
- Marinate the chicken with the thymes, ginger, cloves, all spice, garlic, cube and salt overnight.
- Heat the Oil and sear the chicken. Remove and set aside.
- Add the onion and fry for 4 minutes.
- Add the tomato paste and tomato.
- Stir soup and add remaining cube and the chicken, lower flame, cover and simmer for about 20 minutes or until the chicken is cooked.
- Add Add the hotdog and cook for 2 min and add the macaroni. Salt to taste and cook for 1 min.
- Since fresh tomato and canned tomato, I add a pinch of baking soda to balance out the acidity.
- To cut down the cooking time, the chicken can be pressure cooked.
- It’s really easy to make to precook the pasta. For a box of Elbow macaroni, bring approximately 6 liters of water to a boil and add salt. Once the water starts to boil add the Elbow macaroni [Follow the instruction on the box for the timing]. Put a lid on the pot and give some room for the steam to escape. Use a spoon to stir the noodles so they don’t clump together as they cook. Bring back to a boil and cook for 7 minutes [1 minutes less than the time indicated on the box, because the Elbow macaroni will cook further in the tomato sauce]. Drain the Elbow macaroni. I add a little oil to avoid that the noodle sticks together.