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

    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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kunzitch
7th Jun, 2014
please dont,... try proper jollof rice because this isnt it!!
har85
21st Jun, 2013
It looks delish, but it looks more like a spanish rice dish than Jollof rice. I'm getting hungry just looking @ the picture. Anyway check out my site for my version of Ghanaian Jollof rice recipe @ http://www.homeafricanrecipes.com/har/jollof.php
kemmy66
1st Aug, 2012
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!!!!
gluttony89
24th May, 2012
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.
ladysw
22nd Jan, 2012
1.05
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.
pepsy63
5th Oct, 2011
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!!!!
telecvokning
31st Aug, 2011
3.05
flavours nice, but was quite dry. not too keen on the okra either.
hilda_aa
19th Jul, 2011
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.
hilda_aa
19th Jul, 2011
Jollof rice is an african dish not carribean dish
zoeig123
29th Jun, 2011
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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