Jollof Rice and Chicken
Dive into the vibrant and flavorful world of West African cuisine with this irresistible Jollof Rice and Chicken recipe! Featuring fragrant basmati or long-grain rice simmered in a rich tomato and bell pepper sauce, this one-pot meal is brimming with bold spices like paprika, curry powder, and thyme. Tender, seared chicken pieces are nestled into the rice, creating a dish that is as hearty as it is comforting. Finished with a garnish of fresh parsley or cilantro for a burst of freshness, this Jollof Rice and Chicken recipe is perfect for family dinners, festive gatherings, or whenever you’re craving a comforting and colorful meal. Easy to prepare, packed with bold flavors, and sure to impress your taste buds—this classic dish is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Basmati or long-grain rice
- 2 pounds Chicken (drumsticks, thighs, or breasts)
- 4 Tomatoes
- 2 Red bell peppers
- 2 Onion
- 1 Scotch bonnet pepper
- 3 tablespoons Tomato paste
- 3 cups Chicken stock
- 5 tablespoons Vegetable oil
- 3 Garlic cloves
- 1 teaspoon Ginger (grated)
- 1 teaspoon Thyme (dried)
- 1 teaspoon Curry powder
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Parsley or cilantro (optional, for garnish)
Instructions
Wash the rice thoroughly under cold water until the water runs clear. Set aside.
Blend the tomatoes, red bell peppers, 1 onion, garlic, and Scotch bonnet pepper into a smooth paste. Set aside.
Season the chicken with salt, black pepper, 1 teaspoon of curry powder, and 1 teaspoon of paprika. Rub the seasoning in thoroughly and set aside for at least 15 minutes to marinate.
In a large pot, heat 3 tablespoons of vegetable oil over medium heat. Sear the marinated chicken pieces on all sides until golden brown but not fully cooked. Remove the chicken from the pot and set aside.
Using the same pot, add the remaining 2 tablespoons of vegetable oil. Dice the second onion and sauté in the oil until soft and translucent.
Stir in the tomato paste and cook for 3-5 minutes until it darkens in color.
Pour the blended tomato mixture into the pot and cook on medium heat for about 15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
Add the thyme, ginger, bay leaves, salt, and black pepper to the tomato sauce. Stir well to combine.
Add the washed rice to the sauce and stir to coat the grains with the tomato mixture.
Pour in the chicken stock and mix gently. Bring to a boil, then reduce the heat to low. Cover the pot tightly with a lid or aluminum foil to trap the steam.
Allow the rice to cook for about 15-20 minutes, then gently stir to ensure even cooking. Add a little water if needed.
Nestle the seared chicken pieces into the rice, cover, and continue to cook for an additional 15-20 minutes, until the chicken is fully cooked and the rice is tender.
Remove the pot from heat and let it sit covered for 5 minutes. This allows the flavors to meld.
Fluff the rice gently with a fork. Garnish with chopped parsley or cilantro, if desired.
Serve hot and enjoy your delicious Jollof Rice and Chicken!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 821 mg | 17% | |
*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.
