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 21-40

  • Binder photo Selle

    26 March 2009

    Selle commented on this recipe

    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!

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  • Binder photo LisaC1973

    16 April 2009

    LisaC1973 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo MsSi

    11 June 2009

    MsSi commented on this recipe

    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.

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  • Binder photo novice

    13 June 2009

    novice rated and commented on this recipe

    4 stars

    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

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  • Binder photo Charlie

    01 August 2009

    Charlie commented on this recipe

    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.

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  • Binder photo renn

    25 August 2009

    renn commented on this recipe

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

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  • Binder photo missjoanie

    26 August 2009

    missjoanie commented on this recipe

    Jollof rice is African not Carribean

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  • Binder photo Najarah

    28 August 2009

    Najarah rated and commented on this recipe

    4 stars

    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!

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  • Binder photo LaCarte

    29 August 2009

    LaCarte commented on this recipe

    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!!!

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  • Binder photo Tee

    10 April 2010

    Tee commented on this recipe

    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.

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  • Binder photo GudrunVald

    23 June 2010

    GudrunVald rated and commented on this recipe

    4 stars

    This was very nice tasting and easy to make. The whole family liked it.

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  • Binder photo Fridays cook

    28 June 2010

    Fridays cook rated this recipe

    4 stars

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  • Binder photo Louise

    28 June 2010

    Louise commented on this recipe

    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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  • Binder photo Kayleigh

    02 September 2010

    Kayleigh rated this recipe

    4 stars

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  • Binder photo Sonja

    25 September 2010

    Sonja rated and commented on this recipe

    1 stars

    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.

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  • Binder photo dieharder

    27 September 2010

    dieharder rated and commented on this recipe

    4 stars

    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.

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  • Binder photo burnt.baked.bean

    22 March 2011

    burnt.baked.bean rated and commented on this recipe

    3 stars

    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!

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  • Binder photo kingtwig

    30 March 2011

    kingtwig rated and commented on this recipe

    3 stars

    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

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  • Binder photo Zoe

    29 June 2011

    Zoe commented on this recipe

    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.

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  • Binder photo Hilda_AA

    19 July 2011

    Hilda_AA commented on this recipe

    Jollof rice is an african dish not carribean dish

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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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