Jollof rice with chicken

Jollof rice with chicken

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(33 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
705
protein
51g
carbs
98g
fat
15g
saturates
3g
fibre
5g
sugar
15g
salt
1.73g

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

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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.

Recipe from Good Food magazine, October 2007

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Comments

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Mummyrah's picture

This recipe has been here for years, and anyone who knows what jollof rice is has said that this is INACCURATE.

Maybe time to change the name as this is far from jollof rice.

niccihannah's picture

bland and boring, definitley missing something. my son asked me to make jollof rice as he has it at school,only remembered when i arrived at the supermarket to get the weekly shop. this website is always the one i check first as there are many great and delicious recipes. i checked ingredients and purchased (unfortunately without checking the reviews). i tried it out anyhow but am very disappointed. have now done what i should have in the first place.... asked my african neighbour for her recipe. ingredients are completely different from this one. am looking forward to trying her recipe next week...thanks marvy xxx

kunzitch's picture

this recipe is about as nigerian as the earl of doncaster....its not even close in the look or style much less taste

har85's picture

I will definitely try this out.

kunzitch's picture

please dont,... try proper jollof rice because this isnt it!!

har85's picture

It looks delish, but it looks more like a spanish rice dish than Jollof rice. I'm getting hungry just looking @ the picture. Anyway check out my site for my version of Ghanaian Jollof rice recipe @ http://www.homeafricanrecipes.com/har/jollof.php

last edited: 16:30, 21st Jun, 2013
kemmy66's picture

This dish shd not be called jollof rice. Jollof rice is African and we do not cook ours like it is done in there. The word jollof shd not be associated with this dish!!!!

gluttony89's picture

Call this whatever you want, but don't call it jollof rice, this bears NO resemblance to what is traditionally cooked in Ghananian household's, or west Africa.

The reason this recipe is bland, is due to the fact that the seasonings aren't good, you need to use a seasoning like 'Maggi cube' pepper etc.

Also for any jollof rice to work you need to cook the tomatoes for a long time, to develop a flavoursome base for the rice-otherwise your jollof rice is a failiure.

I have never heard of okra being used. Its usually vegetables such as peas, carrots, cabbage,aubergine, sweet corn etc, or it can just be plain. You can also add a selection of meats such as; goat,beef,chicken or bits of cooked fish.

You must allow for the rice to steam properly,by covering the pot with two sheets of foil, and leaving to cook on a very low heat.

ladysw's picture
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All Jollof rice is different depending on what part of Africa you are from. I used this recipe and it does not taste anything like jollof rice.
You need Maggi cubes to get the right flavouring and your missing two big flavours in it and they are Bay leaves and Sage. Get rid of the coriander....its not Asian food.

Very tasty once made right, if anyone would like a truly original Sierra Leone Jollof rice recipe let me know, i am happy to share mine.

pepsy63's picture

I agree with alot of the comments from before that this is not a Caribbean dish (I should know cause I'm Jamaican)!!! This is a West African dish and I have tasted Jolof Rice many times from my friends and as far as I know the ingredients are TOTALLY WRONG!!! Also the picture doesn't look nothing like Jolof Rice!!! This is a misconception to those of us who would like to cook the original recipe...we might as well ask our fellow African friends or neighbors for the recipe instead of following this rice and vegetable mixture!!!! Well at least you got the rice, cans of chopped tomatoes and chicken ingredients right!!!! DO YOUR RESEARCH BEFORE POSTING so you do not upset people!!!!

telecvokning's picture
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flavours nice, but was quite dry. not too keen on the okra either.

hilda_aa's picture

In addition to my last comment this dish is a West African dish to be precise, and this recipe has no resemblance what so ever to what the dish actually is.

hilda_aa's picture

Jollof rice is an african dish not carribean dish

zoeig123's picture

My mother often makes this dish, but traditionally the chilli ginger base is cooked after the onion is fried before adding the water, so there's a stronger flavour.

kingtwig's picture
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I found this a bit bland. Just seasoning the chicken, and the addition of the stock cube, doesn't seem to be enough seasoning all in all. Its hard to add more at the end without breaking the rice grains up. There is also a LOT of rice here for 4 people! :o) I'm 6ft7, and a sixth of this recipe would easily fill me up! :o)
I might make it again, but I'll know to add more seasoning earlier on in the recipe

karen260888's picture
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This is a West African dish...and this recipe seems very westernised. When I have cooked it in Ghana I use a normal pan and let the rice burn slightly on the bottom...that is the best bit!

dieharder's picture
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I enjoyed cooking this dish and it was very tasty. I'll be making it again. Next time I intend to reduce the amount of rice as there was far too much.

sonjawinborn's picture
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Have just wasted an hour cooking this! Tastes nothing like the jollof rice I've ever tasted. i agree with some of the earlier comment that it is bland, amongst other things. Just not authentic at all. Boiling some rice and dousing it with hot peri peri sauce would have been more authentic. Give it a miss if you are after the real thing.

squidge20's picture

i shall definatley try this recipie. To add to a comment made a long time ago, you may be able to find and buy okra (ladies fingers ) from indian food supliers. They sell all sorts of spices and herbs for indian cookery.

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