Ghana Jollof Rice with Chicken and Ham Full Meal
Transform your dinner table into a feast of vibrant flavors with this Ghana Jollof Rice with Chicken and Ham Full Meal! This West African classic combines fluffy, perfectly spiced long-grain parboiled rice simmered in a rich tomato and pepper-based sauce with tender marinated chicken and savory bites of diced ham. Enhanced with aromatic seasonings like thyme, curry powder, and bay leaves, this dish offers a hearty, comforting experience in every bite. Served alongside steamed cabbage, carrots, and green beans, and finished with a sprinkle of fresh parsley, this one-pot wonder is as nutritious as it is delicious. Ideal for weekday dinners or celebratory gatherings, this bold, colorful meal is a true showstopper that satisfies both the soul and the senses.
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Recipe Information
Ingredients
- 3 cups Long-grain parboiled rice
- 1.5 pounds Chicken (bone-in or boneless)
- 1 cup Ham (diced)
- 0.5 cup Vegetable oil
- 2 medium Onions (finely chopped)
- 4 large Tomatoes (blended or finely diced)
- 3 tablespoons Tomato paste
- 2 medium Red bell peppers (blended or finely diced)
- 2 whole Scotch bonnet peppers (optional, adjusted to taste)
- 3 cups Chicken stock
- 1 tablespoon Ginger (minced)
- 4 cloves Garlic (minced)
- 2 leaves Bay leaves
- 1 teaspoon Thyme (dried)
- 1 teaspoon Curry powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 small Cabbage (shredded, for garnish)
- 2 medium Carrots (sliced, for garnish)
- 1 cup Green beans (for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the rice thoroughly under cold running water until the water runs clear. Set aside.
Season the chicken with half the minced ginger, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Allow to marinate for at least 15 minutes.
Heat 1/4 cup of vegetable oil in a large pot over medium heat. Brown the chicken on all sides for about 5-7 minutes, then remove and set aside.
In the same pot, add the remaining vegetable oil. Sauté the chopped onions until they are soft and translucent, about 5 minutes.
Add the blended tomatoes, tomato paste, and blended red bell peppers to the pot. Cook while stirring often for 10-15 minutes until the sauce thickens and the oil begins to separate from the mixture.
Stir in the remaining minced ginger, 2 cloves of garlic, thyme, curry powder, and bay leaves. Cook for another 2 minutes to release the flavors.
Return the browned chicken to the pot, along with the diced ham. Pour in the chicken stock, stir well, and allow to simmer for 10 minutes.
Add the rinsed rice to the pot, stirring to evenly coat the grains in the tomato mixture. Add enough water, if necessary, to just cover the rice. Taste and adjust for seasoning with salt and black pepper.
Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the rice to cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Stir halfway through cooking to prevent burning.
Steam the cabbage, carrots, and green beans in a separate pot or steamer for 5-7 minutes until tender but still crisp.
Once the rice is cooked, fluff it with a fork and remove the bay leaves. Serve the Jollof Rice hot, garnished with the steamed vegetables and fresh parsley.
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 9233 mg | 401% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 47.3 g | ||
| Protein | 330.3 g | 661% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 447 mg | 34% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5005 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
