Christmas Rice and Chicken (Christmas Jollof and Fried Chicken)
The Quirky Foodster Team
Ingredients
- Rice — 740 g (1.6 lb)
- Tomatoes, blended — 8
- Red bell peppers, blended — 4
- Scotch bonnet peppers, blended — 3
- Onions, one blended and one sliced — 2
- Vegetable oil, divided — 180 ml (6 fl oz)
- Tomato paste — 3 tbsp
- Curry powder — 2 tsp
- Thyme — 2 tsp
- Bay leaves — 4
- Chicken stock — 960 ml (32 fl oz)
- Chicken pieces — 1.5 kg (3.3 lb)
- Garlic, minced — 2 cloves
- Ginger, minced — 1 tbsp
- Flour, for dredging
- Oil for deep frying
- Salt — to taste
Method
- Marinate the chicken pieces with garlic, ginger and salt for at least 1 hour.
- Blend the tomatoes, bell peppers, scotch bonnet and one onion together until smooth.
- Heat half the oil in a very large pot and fry the sliced onion until fragrant, then add the tomato paste, cooking for 3–4 minutes.
- Add the blended tomato-pepper mixture and simmer for 25–30 minutes, stirring occasionally, until it reduces and darkens.
- Stir in the curry powder, thyme, bay leaves and stock, and bring to a boil.
- Add the rice, cover tightly, and cook over very low heat for 25–30 minutes without lifting the lid, until tender.
- Meanwhile, dredge the marinated chicken lightly in flour and deep-fry in batches at 175°C (350°F) for
- 10–12 minutes until deeply golden and cooked through.
- Serve the jollof rice generously alongside the fried chicken for the festive spread.
Introduction: A generous platter of smoky jollof rice paired with crispy fried chicken, the centrepiece of Nigerian Christmas celebrations.
Cultural Background: Christmas in Nigeria is inseparable from a large spread of jollof rice and fried chicken, prepared in generous quantities for family gatherings and shared with visiting relatives and neighbours throughout the festive season.
Tips: Prepare the chicken and rice in stages so both are ready to serve together, hot and fresh. Scale up the rice quantity confidently for a large family Christmas gathering, keeping the sauce-to-rice ratio consistent.
Variations: Add grilled or roasted turkey alongside the chicken for an even more festive spread. Serve with coleslaw and fried plantain to round out the Christmas table.
Storage: Refrigerate rice and chicken separately in airtight containers for up to 3 days.
Reheating: Reheat rice in a covered pan with a splash of water; reheat chicken in an oven at 180°C (350°F) for 10–15 minutes to restore crispness.
FAQs:
Q: Why are jollof rice and fried chicken so central to Nigerian Christmas?
A: This combination has become a beloved, near-universal festive tradition, prepared generously to feed large gatherings of family and visiting guests.
Q: Can this be made ahead for Christmas Day?
A: The jollof rice can be made a day ahead and reheated; the chicken is best fried closer to serving time for maximum crispness.
- Rice — 740 g (1.6 lb)
- Tomatoes, blended — 8
- Red bell peppers, blended — 4
- Scotch bonnet peppers, blended — 3
- Onions, one blended and one sliced — 2
- Vegetable oil, divided — 180 ml (6 fl oz)
- Tomato paste — 3 tbsp
- Curry powder — 2 tsp
- Thyme — 2 tsp
- Bay leaves — 4
- Chicken stock — 960 ml (32 fl oz)
- Chicken pieces — 1.5 kg (3.3 lb)
- Garlic, minced — 2 cloves
- Ginger, minced — 1 tbsp
- Flour, for dredging
- Oil for deep frying
- Salt — to taste
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