Jollof rice with chicken
This delicious JOLLOF RICE with CHICKEN is a simple yet flavorful one-pan dish popular in West African nations. It is packed with the rich taste of tomato sauce, paprika, scotch bonnet, and the succulent juices from the perfectly seasoned chicken thighs. Whether it’s a regular weeknight or a special holiday meal, this dish is sure to impress!
Instructions for preparing Jollof Rice and Chicken.
Clean the chicken thighs thoroughly and pat them dry with a paper towel. Blend the spices together and ensure they are mixed evenly. Season both sides generously with the spice mixture. Alternatively, you can opt for a simple combination of salt and pepper or your preferred spice mix. Heat about 2 tablespoons of oil in a skillet, Dutch oven, or oven-safe pot/pan. Sear the chicken on each side for approximately 3 minutes, taking care not to let it burn.
Begin by preheating the oven to 350 degrees Fahrenheit (176 degrees Celsius). Place the rice in a large bowl, submerge it in cold water, and wash the grains using your hands. Drain the water and repeat this process twice, or until the water appears clear. Set the rice aside after draining. Next, eliminate any excess oil from the pan, retaining approximately 2 to 3 tablespoons. Introduce the onions, thyme, and garlic to the pan, sautéing them until they become tender but not browned, which should take about 2 to 3 minutes. Finally, incorporate the rice and stir for an additional 2 minutes.
Carefully drizzle tomato sauce into the mixture, then incorporate the chicken stock, paprika, white pepper, salt, and bouillon, ensuring to exclude the vegetables. Reintroduce the chicken and allow the mixture to come to a boil. Transfer the dish to a preheated oven and bake for approximately 20 minutes before introducing the vegetables and cooking for an additional 10-15 minutes. Once done, let it cool before serving.
- Prep Time15 min
- Cook Time50 min
- Total Time1 hr 5 min
- Serving Size6-7
- Energy362,000 cal
Ingredients
Jollof Rice
- 2 tablespoons (28ml) oil
- 1 medium onion
- ½ teaspoons (0.46g) dried thyme
- 2 teaspoon (10g) minced garlic
- 2 cups (370g) uncooked rice (I used basmati rice)
- 8 ounce (224g) canned puree tomato sauce
- 3 cups (720ml) chicken stock or water
- 1 teaspoon (5g) salt
- 1 teaspoon (2g) paprika
- 1 teaspoon (2g) white pepper
- ½ -1 teaspoon (1g-2g) chicken bouillon
- ½ pound (226.8g) or more vegetables (carrots, peas, green beans)
- scotch bonnet pepper or hot pepper (optional)
Chicken Thighs
- 2 ½- 3 pound (1133.98g-1360.77g) chicken thighs , about 5-6
- 2 teaspoon (10g) salt
- 2 teaspoon (4g) onion powder
- ½ teaspoon (0.46g) dried thyme or oregano
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (2g) smoked paprika
- ½ teaspoon (1g) white pepper
- ½ teaspoon (1g) cayenne pepper
- ½ teaspoon (1g) chicken bouillon powder (you may replace with salt
Instructions
Chicken Thighs
Clean the chicken thighs by washing them, then pat them dry with a paper towel. Mix the spices together thoroughly.
Incorporate approximately 2 tablespoons of oil into the skillet, Dutch oven, or oven-safe pot/pan.
Sear the chicken on each side for approximately 3 minutes. Exercise caution to ensure that the chicken does not become burnt.
Jollof Rice
Pre-heat oven 350 degrees F (176C).
Tips & Notes:
Storing and Making Ahead Instructions
For any leftovers, simply store cooled Jollof Rice and Chicken in an airtight container in the refrigerator for about 2-3 days. And when read to serve it again, just transfer them to a microwave-safe plate and heat up in the microwave until they’re piping hot.
Recipe Variations
This one-pan recipe consistently yields excellent results. If you are inclined to explore some adventurous twists on this dish, consider the suggested variations provided below.
- You have the option to substitute chicken with beef stew meat, provided that you opt for tender cuts such as beef sirloin. Ensure to cook the meat beforehand before incorporating it into the rice dish.
- In case you are lacking chicken thighs, you can utilize drumsticks instead, ensuring that the quantity matches the recipe’s requirements.
- Freshly chopped tomatoes can be used as well, simply blend them until they form a puree.
- Apart from the vegetables mentioned earlier, you can also include corn kernels, bell pepper, and shredded cabbage.
- If basmati rice is not available, you can replace it with white long-grain rice using the same rice-to-water ratio.
- This dish is not overly spicy, but if you prefer milder flavors, you can omit the scotch bonnet pepper or adjust the amount of cayenne pepper in the chicken.
- Serving Size6-7
- Amount per serving
- Calories362,000
- % Daily Value*Standard DV
- Total Fat22 g72 g30.56%
- Saturated Fat3 g20 g15%
- Sodium1892 mg2300 mg82.26%
- Total Carbohydrate61 g275 g22.18%
- Dietary Fiber3 g28 g10.71%
- Total Sugars3 g
- Protein6 g50 g12%
- Calcium43 mg1300 mg3.31%
- Iron1.6 mg18 mg8.89%
- Potassium330 mg4700 mg7.02%
- Vitamin A2730 mcg900 mcg303.33%
- Vitamin C (Ascorbic Acid)8.4 mg90 mg9.33%
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