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Here’s something yummy for Easter!


It is a few hours to the big day and for a lot of us that gave up meat, chicken, turkey and so on for Lent, you might have forgotten how these tastes, but not to worry, this recipe will refresh your memory and wake up your taste- buds in no time.

This is a delicious chicken in white sauce and white rice recipe that would launch you back into your chicken consumption immediately. (Spoiler alert: it is not jollof rice).
Chicken Smothered in White Sauce and Rice
Ingredients (Serves 5)
5 chicken breasts
5 tablespoons butter/margarine (preferably butter)
2 cups of coconut milk (or regular milk)
1.5 tablespoon cornstarch/flour
3 handfuls of chopped carrots
3 handfuls of chopped red bell pepper
2 handful of chopped spring onions
2 handful of chopped green beans
2 clove of Garlic
3 teaspoons of dry pepper (chili powder)
Seasoning cubes, black cardamom, parsley, cumin, cinnamon, ginger, garlic
2 tablespoon of crayfish powder
Salt (to taste)

Season your chicken with salt, 2 teaspoons of dry pepper, seasoning cubes, chopped garlic and 3 tablespoons of butter and bake in the oven for 20-25 minutes at 350F. If you do not have an oven, you can boil your chicken and plop it into the sauce instead of grilling. To ensure the chicken is cooked, make an incision in the middle of the chicken to check if it’s red. Keep doing this till it is white. If you are boiling your chicken, just season and boil and set aside to add to the sauce. You can spice up the chicken/meat/turkey with cumin, cinnamon, ginger and garlic. Let it marinate for a while before boiling or grilling for the ingredients to permeate.

In a pot on low-medium heat, pour in the milk, cornstarch or flour, remaining butter, and all your seasoning. Keep stirring the sauce so it does not over-thicken. Add your vegetables and stir in. If you are adding your boiled chicken, add it at this stage as well or you can serve it on the side.

The sauce should be slightly thick not all the way. If it thickens too fast, add more water and stir. The whole process of cooking the sauce should take less than 10 minutes.

Serve with white rice. For the white rice, to add a little twist, you can boil it with coconut milk, black cardamom and some parsley. Note that this is totally optional and you can always stick with plain white rice.

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easterTobi Awodipe
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