How To Make Jollof Rice with Chicken
A delicious and flavorful West African rice dish cooked with tomatoes, peppers, and spices, served with tender and juicy chicken.
Serves:
Ingredients
- 2 cups of long-grain rice
- 1.5 lbs of chicken pieces (legs, thighs, or breast)
- 2 onions, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 ripe tomatoes, chopped
- 2 tablespoons of tomato paste
- 1 teaspoon of thyme
- 1 teaspoon of curry powder
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of cayenne pepper (optional, for extra heat)
- 3 cups of chicken broth
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
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Season the chicken pieces with salt, pepper, thyme, and curry powder. Set aside to marinate for 15 minutes.
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Heat vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove from the pot and set aside.
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In the same pot, add the chopped onions, minced garlic, red and green bell peppers, and tomatoes. Cook until softened, about 5-6 minutes.
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Stir in the tomato paste, paprika, cumin, and cayenne pepper (if using). Cook for an additional 2 minutes.
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Add the rice to the pot and stir until well-coated with the tomato mixture. Pour in the chicken broth and bring to a boil.
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Return the chicken pieces to the pot, reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
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Remove from heat and let it sit, covered, for 10 minutes to allow the flavors to blend together.
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Fluff the rice with a fork and garnish with fresh parsley or cilantro. Serve hot and enjoy!
Nutrition
- Calories : 410kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 78mg
- Sodium : 756mg
- Total Carbohydrates : 56g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 24g
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