Jollof rice with chicken

Jollof rice with chicken

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(38 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

    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

    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

    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, questions and tips

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peggy.ogunbiyi
29th Sep, 2016
This is the furthest thing from jellof rice i have ever seen.
mizmay
11th Feb, 2016
This recipe is close but not quite Jollof rice. Authentic Jollof rice is prepared from a tomato base sauce made up of blended tomatoes, onions, sweet bell peppers and chilli peppers usually scotch bonnet peppers, seasoned with Maggi stock cube (importantly for that flavour) with no added vegetables like Okra or the like. Try the recipe at http://www.foodsfromafrica.com/blog/2016/1/9/ghanaian-jollof-rice for the experience of west african jollof rice.
mizmay
11th Feb, 2016
This is a good approximation of Jollof rice, and here's a few tips to get it even closer to the real deal! Authentic Jollof rice is prepared from a tomato base sauce made up of blended tomatoes, onions, sweet bell peppers and chilli peppers which are usually scotch bonnet peppers, and seasoned with Maggi stock cubes, with no other added vegetables. http://www.foodsfromafrica.com/blog/2016/1/9/ghanaian-jollof-rice shows how traditional Jollof rice is prepared. Try out both versions and let your palate be the judge.
fumeey
29th Jan, 2016
If you'd like to make authentic Nigerian Jollof Rice check out this page http://dooneyskitchen.com/party-jollof-rice/
Duckhunter
4th Apr, 2015
Did this recipe many times and thoroughly enjoyed it,only change I made was I used risotto rice instead of long grain it seemed to absorb the liquid better.
Mummyrah
1st Aug, 2014
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.
oscar25
5th Oct, 2013
I'm from Nigeria and we eat Jollof rice like every other day, its one of the most popular dishes and it is definitely nothing like this recipe. If you want a real recipe for Jollof rice check this link http://www.nigerianfoodtv.com/2013/02/jollof-rice-how-to-cook-nigerian-jollof.html I get alot of recipe's from that site.
niccihannah
14th Jul, 2013
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
7th Jun, 2014
this recipe is about as nigerian as the earl of doncaster....its not even close in the look or style much less taste
har85
21st Jun, 2013
I will definitely try this out.

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holacherie
29th Dec, 2014
Jollof Rice with Chicken stock cube? Okra? I'm sorry but this has just taken away from such a simple yet beautiful dish to something less appealing. Jamie Oliver, Tesco and now yourselves? When will you all learn? All of West Africa weeps at this horrid invention