Jollof Rice Rice W Chicken Ham Beef
Dive into the bold and vibrant flavors of West Africa with this hearty Jollof Rice with Chicken, Ham, and Beef. This one-pot wonder combines perfectly cooked long-grain parboiled rice with a rich, spicy tomato base infused with garlic, ginger, and a medley of aromatic spices like thyme, curry powder, and paprika. Juicy chicken thighs, tender beef cubes, and flavorful diced ham add layers of savory depth to this crowd-pleasing dish. Finished with a pop of fresh parsley and optional green peas for a touch of color, this recipe is perfect for family gatherings or a flavorful weeknight dinner. With only 30 minutes of prep and simple steps, you’ll be serving up authentic, restaurant-quality Jollof Rice that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups long-grain parboiled rice
- 4 pieces chicken thighs
- 1 cup ham
- 1 pound beef (cubed)
- 0.25 cup vegetable oil
- 1 large onion
- 2 medium red bell peppers
- 4 large tomatoes
- 3 tablespoons tomato paste
- 3 cups chicken broth
- 4 pieces garlic cloves
- 1 teaspoon ginger
- 1 teaspoon thyme
- 2 pieces bay leaves
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 piece scotch bonnet pepper (optional)
- 0.5 cup green peas (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Rinse the rice in cold water until the water runs clear. Set aside.
Blend the tomatoes, red bell peppers, scotch bonnet (if using), and garlic until smooth. Set aside.
Season the chicken thighs and beef cubes with salt, black pepper, and curry powder.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Brown the chicken and beef on all sides. Remove from the pot and set aside.
In the same pot, add the remaining vegetable oil and sauté the chopped onion until translucent, about 3-4 minutes.
Add the blended tomato and pepper mixture and cook for 10-15 minutes, stirring occasionally, until the mixture thickens and the oil floats to the top.
Stir in the tomato paste, thyme, bay leaves, ginger, paprika, and a pinch of salt. Cook for another 5 minutes to combine the flavors.
Pour in the chicken broth and bring the mixture to a boil. Add the rinsed rice to the pot and reduce the heat to low.
Gently stir the rice to distribute the sauce evenly. Add the browned chicken, beef, and diced ham on top of the rice.
Cover the pot with a tight-fitting lid and let it cook for 25-30 minutes, stirring occasionally to prevent sticking.
If using green peas, add them during the last 5 minutes of cooking.
Once the rice is cooked and the liquid is absorbed, remove the pot from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork, garnish with freshly chopped parsley, and serve hot.
Nutrition Facts
Calories |
4296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 37.3 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 6368 mg | 277% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 51.3 g | ||
| Protein | 303.1 g | 606% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 495 mg | 38% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 7191 mg | 153% | |
*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.
