Jollof rice with chicken

Jollof rice with chicken

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(46 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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recipeselection
6th Feb, 2008
5.05
I have cooked this dish three times very successfully, I have reduced the amount of rice though as there was too much for us.
natashajoyner
7th Jan, 2008
4.05
Delicious. this recipe was worked out fab!
kunzitch
6th Jun, 2014
This recipe is about as Nigerian as the Earl of Doncaster!! Take 4-6 plum tomatoes 1onion, 2 red bell peppers, big spoon of tomatoe puree, salt and stock cubes to taste and 4-6 cherry bomb chillis or(scotch bonnets have a different flavor and are a common mistake with west African cuisine) blend and use the paste in place of water to boil the rice. cover with foil when cooking and to get the authentic flavour you must let your rice burn a little. The rice MUST look a bright red color....you can add peas and/or corned beef at the end, but please no to ginger, garlic, basmati rice, yellow pepper okra or coriander. it may/may not taste nice but it isn't Jollof rice and please remove the menu you posted before Nigerians start laughing at you and not taking you seriously, please...I am only here because someone sent this recipe to my face book for a laugh!!
ladyhelen
16th Dec, 2007
4.05
I really enjoyed this recipe: it was amazingly easy to do and incredibly tasty. I followed the comments above and found that the baby corn and mange tout really went well.
nuffinbuttrouble
7th Dec, 2007
5.05
I love this recipe, i've made it for family and friends and it has gone down well. I can't get okra locally so I use mange tout and baby corn.

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