Joloff Chicken and Rice
Bursting with bold West African flavors, Jollof Chicken and Rice is a vibrant one-pot dish that pairs tender, spiced chicken drumsticks or thighs with fragrant, tomato-infused rice. This iconic recipe features a rich blend of fresh tomatoes, red bell peppers, onions, and optional habanero peppers, balanced with warming spices like curry powder, thyme, and bay leaves. The chicken is seared to golden perfection before simmering in a luscious homemade sauce, ensuring every bite is infused with deep, savory flavors. Perfect for family dinners or celebrations, this hearty and aromatic dish is a crowd-pleaser that brings comfort and excitement to the table. Whether you're craving an authentic taste of Jollof or looking to explore new global cuisines, this recipe delivers a satisfying experience you won't forget.
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Recipe Information
Ingredients
- 6 pieces Chicken drumsticks or thighs
- 2 cups Long-grain parboiled rice
- 4 medium-sized Tomatoes
- 2 large Red bell peppers
- 2 large Onion
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 3 tablespoons Tomato paste
- 0.5 cup Vegetable oil
- 3 cups Chicken broth
- 1 tablespoon Curry powder
- 1 teaspoon Thyme (dried)
- 2 pieces Bay leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 medium-sized Habanero pepper (optional)
Instructions
Wash and pat dry the chicken pieces. Season them with 1 teaspoon of salt, 1 teaspoon of black pepper, and the curry powder. Set aside.
Blend the tomatoes, red bell peppers, 1 onion, habanero pepper (if using), garlic, and ginger into a smooth puree. Set aside.
Thinly slice the second onion and set it aside.
Heat 1/4 cup of the vegetable oil in a large, heavy-bottomed pot on medium heat. Sear the chicken pieces until golden brown on all sides (about 5-8 minutes). Remove and set aside.
In the same pot, add the remaining vegetable oil and sauté the sliced onions until soft and translucent (about 5 minutes).
Add the tomato paste and cook for 3-4 minutes, stirring frequently, until it deepens in color.
Pour in the blended tomato mixture and stir well. Cook for 15-20 minutes on medium heat, stirring occasionally, until the sauce thickens and the oil begins to separate from the mixture.
Add the dried thyme, bay leaves, and the seared chicken to the pot. Stir to coat the chicken in the sauce.
Add the chicken broth and bring the mixture to a boil.
Rinse the rice thoroughly under cold water and drain. Add the rice to the pot, stirring well to ensure it is evenly distributed.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 25-30 minutes. Check occasionally to ensure the rice does not stick, and add a small splash of water if necessary.
Once the rice is tender and the liquid is absorbed, turn off the heat and let it steam (covered) for an additional 5-10 minutes.
Fluff the rice gently with a fork, serve warm, and enjoy your Jollof Chicken and Rice!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.2 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 866 mg | 18% | |
*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.
