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 41-49

  • Binder photo Hilda_AA

    19 July 2011

    Hilda_AA commented on this recipe

    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.

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  • Binder photo susu

    31 August 2011

    susu rated and commented on this recipe

    3 stars

    flavours nice, but was quite dry. not too keen on the okra either.

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  • Binder photo FLAPS1989

    12 September 2011

    FLAPS1989 commented on this recipe

    http://api.ning.com/files/T7y11jnYes2ayeZsPIUtDTJhIk4kUrU-WpPvB-f8T4IdcnL-6fGAWkMQosGd*7H5X13XYKjLJvjwwWzS8wH4dQcltYAa6BYq/chicken.gif

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  • Binder photo FLAPS1989

    12 September 2011

    FLAPS1989 rated and commented on this recipe

    5 stars

    http://api.ning.com/files/T7y11jnYes2ayeZsPIUtDTJhIk4kUrU-WpPvB-f8T4IdcnL-6fGAWkMQosGd*7H5X13XYKjLJvjwwWzS8wH4dQcltYAa6BYq/chicken.gif

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  • Binder photo yummy mummy

    05 October 2011

    yummy mummy commented on this recipe

    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!!!!

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  • Binder photo Lady S-W

    22 January 2012

    Lady S-W rated and commented on this recipe

    1 stars

    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.

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  • Binder photo Hodgson769

    02 April 2012

    Hodgson769 rated this recipe

    5 stars

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  • Binder photo Gluttony89

    24 May 2012

    Gluttony89 commented on this recipe

    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.

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  • Binder photo Kemmy66

    01 August 2012

    Kemmy66 commented on this recipe

    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!!!!

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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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