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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gudrunvald's picture
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This was very nice tasting and easy to make. The whole family liked it.

whistle's picture

The picture and recipe above bears more resemblance to jambalaya rice.
Jollof rice is often made by Nigerians, Sierra Leoneans and Ghanaians. Although it has its origins among the Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu Jën. There are many variations of Jollof Rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, butter, oil, knorr cubes, and red pepper.

mwoode's picture

Aside Jollof being West African I am totally surprised most people found it bland. Jollof is normally a very tasty dish with lots of spices. Normally though, Jollof does not contain Okra (peas, cabbage, carrots are normal additions but not Okra) and it looks nothing like in the picture. Jollof is an excellent dish...I love it!!!

cduggan's picture
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A bit like jambalaya, lovely. It's amazing that despite the centuries of slavery, the african flavours still survive in the Carribean and African American cooking!

123teddie's picture

Jollof rice is African not Carribean

renn2328's picture

Just a quick note for people who can't find okra locally, tesco do sell it in packets.

groznier's picture

This dish is very similiar to a jambalaya one I have. For those of you complaining about it being bland you could try adding smoked paprika and tablespoon of tabasco sauce (or piri piri sauce since its african) to the base instead of the scotch bonnet. I haven't tried this one yet because I'd have to travel 40 miles to find okra.

nike85's picture
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Way too much rice for 4 people. I used 250g and cooked the dish longer and the end result wasn't gloopy at all . I do prefer rice soft rather than al dente. I also used 6 fresh tomatoes because I didn't have any canned tomatoes, and also left out the peppers, okra and chili. Next time I will try adding pumpkin and cabbage instead. Will definitely make again

sigz's picture

This is not a Carribean dish, jollof rice is West African dish, there are many variations of this recipe, in every house it tastes slightly different...ps for those who, after this recipe, think that jollof rice is tasteless....well maybe try real recipe which involves chilli peppers...bbc goodfood - i love this site, however you should research more before allowing to post a certain dish under a wrong category.

lisacock's picture
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This was so easy to make with the added benefit of being in one-pot. I reduced the amount of chilli so that my young children could eat it without breathing fire! I didn't have any okra so just did it without. It would be very easy to add lots of different veg at Step 5 so that if you are feeding it to your kids, they get at least their five-a-day. I also cooked this on a very low heat and increased the cooking time by about 15mins. I noticed that some comments said the dish was too dry, so would suggest adding a bit more water in Step 3? But I found this was just the right consistency. Very delicious indeed.

selle83's picture

Sorry but this is not a west Indian/ Carribean dish.
For a BBC cook guide, it should be better researched.
Most people who have any idea about cultural foods would know this is African, and should be in the right food section!

caththomas's picture

A bit tasteless, wont bother making it again

nefetiti's picture
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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

jules99's picture
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Nice flavours but turned out quite dry.

Parisblue72's picture
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Was OK, but nothing more. Flavours were a bit bland and timings off as well.

bluebird002's picture
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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.

ghensler's picture
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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!

123teddie's picture

jollof rice is african not caribbean

cattrall81's picture

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!

steved3v's picture
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lacked in flavour a bit.

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