Jollof Rice and Chicken
This jollof rice and chicken is an easy yet tasty one-pan meal enjoyed in West African countries. It’s bursting with flavors from the tomato sauce, paprika, scotch bonnet, and the juices coming off the well-seasoned chicken thighs. Serve it on regular weeknights or as a main course during the holidays![From Wikipedia]: Jollof, or jollof rice, is a rice dish from Senegal, West Africa. It is typically made with long-grain rice, tomatoes, chilis, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions.Regional variations are a source of competition among the countries of West Africa, and in particular between Nigeria and Ghana. In the 2010s this developed into a friendly rivalry known as the "Jollof wars".In French-speaking West Africa, a variation of the dish is known as riz au gras. The Senegalese version, thieboudienne, has been recognized by UNESCO as an intangible cultural heritage dish.
Servings: 6
Ingredients
The Chicken
- 2½-3 lb (1.2-1.5kg) chicken thighs (about 6 thighs)
- 2 tsp (11-12g) salt
- 2 tsp (10g) onion powder
- 1 tsp (2g) fresh thyme or oregano
- 1 tsp (5g) garlic powder
- 1 tsp (3g) smoked paprika
- ½ tsp (1-2g) white pepper
- ½ tsp (1g) cayenne pepper
- ½ tsp (2-3g) chicken bouillon powder or salt
Jollof Rice
- 2 Tbsp (28ml) oil
- 1 medium onion diced
- 1 medium bell pepper diced
- 1 tsp (2g) fresh thyme
- 2 tsp (10g) minced garlic
- 1 tsp (5g) minced ginger
- 2 cups (392g) uncooked rice (I used basmati rice) (I used basmati rice)
- 1 (8oz) can tomato sauce
- 3 cups (710ml) chicken stock or water
- 1 tsp (6g) salt
- 1 tsp (3g) paprika
- 1 tsp (3g) white pepper
- ½ tsp (1-2g) curry powder
- ½-1 tsp (2-5g) chicken bouillon
- ½ lb (225g) or more vegetables (carrots, peas, green beans, etc.)
- 1 scotch bonnet pepper or hot pepper (optional)
Instructions
Chicken Thighs
- Wash the chicken thighs, then dry them with a paper towel. Combine salt, onion powder, thyme, garlic powder, smoked paprika, white pepper, cayenne, and bouillon, and mix well.
- Sprinkle both sides of the thighs with a generous amount of the spice blend. Or you could use salt, pepper, and your favorite spice mix.
- Heat about 2 tablespoons of oil in a skillet, Dutch oven, or oven-safe pan. Brown the chicken for about 3 minutes on each side, being careful not to burn it. Remove from the pan and set aside.
Jollof Rice
- Preheat the oven to 350℉ (176℃).
- Rinse the rice by covering it with water in a large bowl. Swish the grains with your hands, and then drain the water. Repeat until the water runs clear, drain, and set aside.
- Remove excess oil from the pan, leaving 2-3 tablespoons of oil. Add the onions, bell pepper, thyme, garlic, and sauté until soft but not golden, 2-3 minutes. Then add the rice and stir for another 2 minutes.
- Add onions, thyme, garlic, and ginger, and sauté until soft but not golden, 2-3 minutes. Then add the rice and stir for another 2 minutes.
- Gently pour in the tomato sauce, chicken stock, salt, paprika, white pepper, curry powder, and chicken bouillon—everything else EXCEPT the vegetables. Stir, add the chicken back, and bring to a boil.
- Place in the preheated oven and cook for about 20 minutes. Stir in the vegetables and cook for another 10-15 minutes.
- Remove from the oven, let it cool slightly, and serve.
Notes
Tips & Notes:
- For brown rice, increase the broth or water to 4 cups, and the cooking time to 50-60 minutes.
