Description
This Homemade Jollof Rice and Chicken recipe is a vibrant West African classic featuring flavorful rice simmered in a rich tomato and pepper sauce, paired perfectly with tender, seasoned chicken. The dish brings a balance of sweet bell peppers, aromatic spices, and the warmth of ginger and garlic, creating a satisfying and hearty meal suitable for family dinners or special occasions.
Ingredients
Scale
Rice and Chicken
- 2 cups Long-Grain Parboiled Rice
- 4-6 pieces Chicken (Thighs or Drumsticks)
- 1/4 cup Vegetable Oil
- 4 cups Chicken Broth or Water
Vegetables and Aromatics
- 2 medium Onions (Finely chopped)
- 4 pieces Tomatoes (Fresh or one can crushed)
- 2 tablespoons Tomato Paste
- 1 each Red Bell Pepper (Chopped)
- 1 each Green Bell Pepper (Chopped)
- 3 cloves Garlic (Minced)
- 1 teaspoon Ginger (Grated)
Spices and Seasoning
- 1 teaspoon Dried Thyme
- 1-2 pieces Bay Leaves
- To taste Chili Powder
- 1 teaspoon Salt
- To taste Black Pepper
Instructions
- Marinate the Chicken: Clean the chicken pieces thoroughly, pat them dry with paper towels, then season with salt, black pepper, and dried thyme evenly. Allow the chicken to marinate for at least 30 minutes to absorb the flavors.
- Brown the Chicken: Heat the vegetable oil over medium-high heat in a large pot. Once hot, add the chicken pieces and brown them on all sides for 5-7 minutes. This step seals in the juices and adds flavor. Remove the browned chicken and set aside.
- Sauté Onions: In the same pot, add the chopped onions and sauté for about 5 minutes or until they become translucent and fragrant, forming the flavor base of the dish.
- Add Garlic and Ginger: Introduce minced garlic and grated ginger to the pot and cook for an additional minute, stirring continuously to prevent burning and to release their aroma.
- Cook Tomato Mixture: Add the chopped fresh tomatoes (or canned crushed tomatoes) and tomato paste to the pot. Cook the mixture down for approximately 10 minutes, stirring occasionally until a thick, rich sauce forms.
- Add Bell Peppers: Stir in the chopped red and green bell peppers and continue to cook for another 5 minutes, allowing the peppers to soften and meld with the tomato sauce.
- Season the Sauce: Sprinkle in the dried thyme, bay leaves, chili powder, salt, and black pepper. Stir well and let the sauce simmer for a few minutes to build layers of flavor.
- Combine Chicken and Liquid: Return the browned chicken pieces to the pot. Pour in the chicken broth or water and bring the entire mixture to a gentle boil to integrate all ingredients.
- Add Rice and Simmer: Rinse the parboiled rice under cold water to remove excess starch. Add the rice to the pot, stir gently to distribute evenly without breaking grains. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes until the rice absorbs the liquid and is tender.
- Check and Finish Cooking: Check the rice for doneness. If it’s still firm or too dry, add a little more water or broth, cover, and cook for an additional 5-10 minutes as needed.
- Fluff and Serve: Once cooked, fluff the rice gently with a fork to separate the grains. Serve the jollof rice hot alongside the tender chicken pieces for a delicious and comforting meal.
Notes
- Parboiled rice is preferred as it holds texture better and prevents mushiness.
- You can adjust the level of chili powder to make the dish milder or spicier according to taste.
- For a richer flavor, marinate the chicken overnight.
- Leftover jollof rice tastes great when reheated the next day and can be paired with fried plantains or steamed vegetables.
