Jollof Rice with Chicken
The Quirky Foodster Team
Ingredients
- Bone-in chicken pieces — 1 kg (2.2lb)
- Medium tomatoes — 3
- Red bell peppers — 2
- Scotch bonnet peppers — 1-2
- Medium onions — 2
- Tomato paste — 3 tbsp
- Vegetable oil — 120 ml (1/2 cup)
- Curry powder — 2 tsp
- Bay leaves — 2
- Chicken stock cube — 1
- Long-grain rice, rinsed — 500 g (2 1/2 cups)
- Chicken stock or water — 750 ml (3 cups)
- Salt and black pepper, — to taste
Method
- Season the chicken with salt, pepper and half the onion, then brown in a little oil in the pot until golden. Remove and set aside.
- Blend the tomatoes, bell peppers, Scotch bonnet and remaining onion into a smooth puree.
- Heat the oil in the same pot, fry the tomato paste for 2-3 minutes until it darkens slightly, then pour in the blended puree.
- Simmer the sauce, stirring often, for 15-20 minutes until it reduces and the oil begins to separate at the edges.
- Stir in the curry powder, bay leaves and stock cube, then return the browned chicken to the pot and simmer for 10 minutes.
- Add the rinsed rice and stock, stirring to coat every grain in the sauce. Bring to a boil.
- Reduce heat to low, cover tightly and cook for 25-30 minutes without lifting the lid, until the rice is tender and the liquid absorbed.
- Fluff with a fork before serving.
Introduction: Jollof rice is a one-pot rice dish claimed proudly by several West African nations, and Sierra Leone's version leans on a rich tomato-and-pepper base simmered with bone-in chicken until the rice soaks up every bit of smoky, savoury flavour.
Cultural Background: Jollof rice is a one-pot rice dish claimed proudly by several West African nations, and Sierra Leone's version leans on a rich tomato-and-pepper base simmered with bone-in chicken until the rice soaks up every bit of smoky, savoury flavour. It is a fixture of everyday lunches as much as of parties, weddings and Sunday gatherings, and the friendly rivalry over whose jollof is best is a beloved part of West African food culture.
Tips: Rinsing the rice well removes excess starch and helps prevent a mushy, clumped result. Resist opening the lid while the rice steams — the trapped steam is what cooks it evenly.
Variations: Swap chicken for beef or smoked fish. Add a lightly charred, smoky note by placing the pot briefly on very low heat until a thin crust forms at the bottom (a prized 'party jollof' touch). Omit the chicken and use vegetable stock with chickpeas for a satisfying vegetarian version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or microwave covered for 2-3 minutes.
Nutrition: Per serving: approx. 480 kcal, 28g protein, 55g carbohydrate, 16g fat
FAQs:
Q: Why is my jollof rice mushy?
A: Too much liquid or lifting the lid during steaming lets out too much steam and overcooks the grains
Q: Can I make this in advance?
A: Yes, jollof rice reheats very well and many cooks say the flavour improves the next day.
- Bone-in chicken pieces — 1 kg (2.2lb)
- Medium tomatoes — 3
- Red bell peppers — 2
- Scotch bonnet peppers — 1-2
- Medium onions — 2
- Tomato paste — 3 tbsp
- Vegetable oil — 120 ml (1/2 cup)
- Curry powder — 2 tsp
- Bay leaves — 2
- Chicken stock cube — 1
- Long-grain rice, rinsed — 500 g (2 1/2 cups)
- Chicken stock or water — 750 ml (3 cups)
- Salt and black pepper, — to taste
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