Jollof rice with chicken

Jollof rice with chicken

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(35 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 4

Our take on this spicy African rice dish. It's an easy base that can be used for soups or sauces, too. 

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal705
  • fat15g
  • saturates3g
  • carbs98g
  • sugars15g
  • fibre5g
  • protein51g
  • salt1.73g
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Ingredients

  • 8 skinless, boneless chicken thighs, cut into large pieces
  • 3 tbsp vegetable or sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, halved and sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

    Okra

    oh-kra

    Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and…

  • 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

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.

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Comments (54)

karen260888's picture
3

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
4

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
1

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.

gudrunvald's picture
4

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
4

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
4

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.

lisac4's picture
4

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
1

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
3

Nice flavours but turned out quite dry.

Parisblue72's picture
2

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

bluebird002's picture
3

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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