Jollof rice with chicken

Recipe uploaded by

Good Food

14 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate.
2. Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.
3. Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins.
4. Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.
5. Take the lid off (the rice won't be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.

Good Food Know How

Okra, often called 'ladies' fingers' is available in most supermarkets; look for it near the green beans. Before cooking, trim the top and tail off each length.

Per serving

705 kcalories, protein 51g, carbohydrate 98g, fat 15 g, saturated fat 3g, fibre 5g, salt 1.73 g

Latest comments and suggestions

• Lynsey

  31 October 2007

  Lynsey rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  07 December 2007

  Louise rated and commented on this recipe

  

  I love this recipe, i've made it for family and friends and it has gone down well. I can't get okra locally so I use mange tout and baby corn.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HelenB

  16 December 2007

  HelenB rated and commented on this recipe

  

  I really enjoyed this recipe: it was amazingly easy to do and incredibly tasty. I followed the comments above and found that the baby corn and mange tout really went well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Natasha

  07 January 2008

  Natasha rated and commented on this recipe

  

  Delicious. this recipe was worked out fab!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sue

  10 January 2008

  sue rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maureen

  06 February 2008

  Maureen rated and commented on this recipe

  

  I have cooked this dish three times very successfully, I have reduced the amount of rice though as there was too much for us.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Liina

  16 March 2008

  Liina rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• GaryH

  27 March 2008

  GaryH rated and commented on this recipe

  

  This dish was easy to prepare and serve. I added a couple of xtra Scotch Bonnets the second time, however heat is a matter of personal taste and you should know your own limitations!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BARBARA

  27 March 2008

  BARBARA rated and commented on this recipe

  

  Excellent easy dish to make when cooking for a crowd. I increased ingredients to cater for 12 and used runner beans and sweetcorn instead of Okra. This was a trouble free dish to make and a huge success.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• macstew

  19 April 2008

  macstew rated and commented on this recipe

  

  Must admit, tasted better than i expected! The missus gave it 5 stars. Unfortunately the rice burned a bit in my pan but thats my cooking skills shining through!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hilary buff

  15 July 2008

  hilary buff rated and commented on this recipe

  

  absolutely amazing...was surprised at how simple it was. i salted it and added a bit of lemon juice and served with pineapple! it was delicious, like an exotic paella.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• steved3v

  16 July 2008

  steved3v rated and commented on this recipe

  

  lacked in flavour a bit.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  22 July 2008

  Louise commented on this recipe

  Traditionally this dish includes more than chicken: beef, lamb hock of ham. Any veregatbes as well. When made by my west african realtives they's used carrots, aubergine, pumpkin, cabbage. This has always been a strong family favoorite for us!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• missjoanie

  31 August 2008

  missjoanie commented on this recipe

  jollof rice is african not caribbean

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gbobs

  30 October 2008

  Gbobs rated and commented on this recipe

  

  halved the portions as it was just for two of us but still put the same amount of chilli but it still was a bit bland. It was a nice dish I didnt have okra but replaced with peas and mushrooms. Probably wouldnt cook it again not that nice!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bethan

  06 November 2008

  bethan rated and commented on this recipe

  

  Not bad - quite tomatoey, nothing glaringly wrong with it - although I don't think I will make it again since it is somewhat bland and there are other one-pot rice dishes that take less cooking time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4750/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 8 skinless, boneless chicken thighs , cut into large pieces
• 3 tbsp vegetable or sunflower oil
• 1 large onion , halved and sliced
• 3 tbsp tomato purée
• 1 chicken stock cube
• 400g basmati rice
• 1 red pepper , deseeded and thickly sliced
• 1 yellow pepper , deseeded and thickly sliced
• 100g okra , halved
• bunch coriander , roughly chopped, to serve

FOR GINGER AND CHILLI BASE

• 2 garlic cloves
• 2 x 400g cans plum tomatoes
• thumb-size piece fresh root ginger
• 1 scotch bonnet chilli, deseeded

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 1 hr

Ingredients

• 8 skinless, boneless chicken thighs , cut into large pieces
• 3 tbsp vegetable or sunflower oil
• 1 large onion , halved and sliced
• 3 tbsp tomato purée
• 1 chicken stock cube
• 400g basmati rice
• 1 red pepper , deseeded and thickly sliced
• 1 yellow pepper , deseeded and thickly sliced
• 100g okra , halved
• bunch coriander , roughly chopped, to serve

FOR GINGER AND CHILLI BASE

• 2 garlic cloves
• 2 x 400g cans plum tomatoes
• thumb-size piece fresh root ginger
• 1 scotch bonnet chilli, deseeded

Per serving

705 kcalories, protein 51g, carbohydrate 98g, fat 15 g, saturated fat 3g, fibre 5g, salt 1.73 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.