Jollof rice with chicken

Jollof rice with chicken

A delicious dish with an easy base which can be used for soups or sauces

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr

Method

  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.
Try

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, sugar 15g, salt 1.73 g

Recipe from Good Food magazine, October 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo Lynsey

    31 October 2007

    Lynsey rated this recipe

    4 stars

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  • Binder photo Louise

    07 December 2007

    Louise rated and commented on this recipe

    5 stars

    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.

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  • Binder photo HelenB

    16 December 2007

    HelenB rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Natasha

    07 January 2008

    Natasha rated and commented on this recipe

    4 stars

    Delicious. this recipe was worked out fab!

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  • Binder photo sue

    10 January 2008

    sue rated this recipe

    1 stars

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  • Binder photo Maureen

    06 February 2008

    Maureen rated and commented on this recipe

    5 stars

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

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  • Binder photo Liina

    16 March 2008

    Liina rated this recipe

    4 stars

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  • Binder photo GaryH

    27 March 2008

    GaryH rated and commented on this recipe

    4 stars

    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!!

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  • Binder photo BARBARA

    27 March 2008

    BARBARA rated and commented on this recipe

    5 stars

    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.

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  • Binder photo macstew

    19 April 2008

    macstew rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo hilary buff

    15 July 2008

    hilary buff rated and commented on this recipe

    5 stars

    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.

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  • Binder photo steved3v

    16 July 2008

    steved3v rated and commented on this recipe

    3 stars

    lacked in flavour a bit.

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  • Binder photo 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!

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  • Binder photo missjoanie

    31 August 2008

    missjoanie commented on this recipe

    jollof rice is african not caribbean

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  • Binder photo Gbobs

    30 October 2008

    Gbobs rated and commented on this recipe

    3 stars

    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!

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  • Binder photo bethan

    06 November 2008

    bethan rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Parisblue72

    04 February 2009

    Parisblue72 rated and commented on this recipe

    2 stars

    Was OK, but nothing more. Flavours were a bit bland and timings off as well.

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  • Binder photo jules99

    16 February 2009

    jules99 rated and commented on this recipe

    3 stars

    Nice flavours but turned out quite dry.

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  • Binder photo Celia

    18 February 2009

    Celia rated and commented on this recipe

    1 stars

    This is a West African dish and while there are variations on the recipe across West Africa this one bears no resemblance to the dish to anything I've ever tasted or cooked. I'll post the recipe I know in a few days time

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  • Binder photo Cath

    25 March 2009

    Cath commented on this recipe

    A bit tasteless, wont bother making it again

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

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

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Per serving

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

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