Homemade Jollof Rice and Chicken
A quintessential West African dish featuring rice cooked in a spiced tomato blend with tender chicken.
Servings: 6 servings
Calories: 600kcal
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 2 cups Long-Grain Parboiled Rice Holds up well during cooking without becoming mushy.
- 4-6 pieces Chicken (Thighs or Drumsticks) Adds protein and flavor.
- 2 medium Onions Finely chopped for flavor base.
- 4 pieces Tomatoes Fresh or one can of crushed tomatoes.
- 2 tablespoons Tomato Paste Intensifies tomato flavor.
- 1 each Red Bell Pepper Chopped for sweetness.
- 1 each Green Bell Pepper Chopped for color.
- 3 cloves Garlic Minced for aroma.
- 1 teaspoon Ginger Grated for warmth.
- 1 teaspoon Dried Thyme Adds flavor.
- 1-2 pieces Bay Leaves For seasoning.
- to taste Chili Powder Adjust for spice level.
- 4 cups Chicken Broth or Water Enhances flavor.
- 1/4 cup Vegetable Oil For frying.
- 1 teaspoon Salt To taste.
- to taste pepper Black Pepper To taste.
Instructions
- 1. Clean the chicken, pat dry, and season with salt, pepper, and thyme. Marinate for 30 minutes.
- 2. Heat vegetable oil in a large pot over medium-high heat. Brown the chicken on all sides for 5-7 minutes. Remove and set aside.
- 3. In the same pot, sauté chopped onions for 5 minutes until translucent.
- 4. Add minced garlic and grated ginger, cooking for an additional minute.
- 5. Stir in chopped tomatoes and tomato paste, cooking down for about 10 minutes.
- 6. Add chopped bell peppers and cook for an additional 5 minutes.
- 7. Season with thyme, bay leaves, chili powder, salt, and pepper. Simmer for a few minutes.
- 8. Return the chicken to the pot, add chicken broth or water, and bring to a gentle boil.
- 9. Add rinsed rice, stir gently, reduce heat to low, cover, and simmer for 25-30 minutes.
- 10. Check rice for doneness, adding more liquid if necessary, and cook for an additional 5-10 minutes.
- 11. Fluff the rice with a fork and serve hot.
Notes
For variations, consider adding vegetables, adjusting spice levels, or using different proteins.