Chicken Jollof Rice

Ingredients

• 1 tsp ghee (For cooking the pepper-tomato mixture)
• 1 red bell pepper (Large, diced)
• 1 tomato (Large, diced)
• 1 onion (Diced, for the blended mixture)
• 5 garlic cloves (Whole)
• 4 dried red chilies (Soaked in warm water for 10 minutes, then drained)
• salt (A pinch, for the blended mixture)
• 50 ml water (For cooking the vegetables)
• 1 tsp chili flakes (Added to the blender)
• 1 tsp oregano (Added to the blender)
• 0.25 tsp turmeric powder (Added to the blender)
• 1 tsp coriander powder (Added to the blender)
• 0.5 tsp pepper powder (Added to the blender)
• 1 tsp lemon juice (Added to the blender)
• 2 tsp honey (Added to the blender)
• 1 no-salt chicken stock cube (Added to the blender)
• 0.5 tsp salt (Added to the blended mixture)
• 150 ml water (Added to the blender; more may be added later if the purée is too thick)
• 500 g boneless chicken thighs (Added to one-third of the blended mixture)
• 1 tsp salt (For seasoning the chicken)
• 1 tsp ghee (For sautéing the onion and garlic)
• 1 onion (Chopped, for the rice base)
• 4.5 garlic cloves (Chopped; source specifies 4–5 cloves)
• 1 tbsp tomato paste (Added to the rice base)
• 100 ml water (Added with the remaining blended mixture)
• 1 bay leaf (Added to the rice)
• 2 cup water (Hot water)
• 0.5 tsp salt (Added to the rice)
• 1 cup basmati rice (Soaked for 20–30 minutes, then drained)
• coriander leaves (For sprinkling over the rice before the final covered cook)

Steps

1. 1

   Soak the dried red chilies in warm water for 10 minutes, then drain them. Soak the basmati rice separately for 20–30 minutes, then drain.

2. 2

   Place a pan over medium heat and add 1 teaspoon ghee. Add the diced red bell pepper, diced tomato, diced onion, whole garlic cloves, drained dried red chilies, a pinch of salt, and 50 ml water.

3. 3

   Cook the vegetable mixture for about 5 minutes, until it is charred and cooked.

4. 4

   Transfer the cooked mixture to a blender jar. Add the chili flakes, oregano, turmeric powder, coriander powder, pepper powder, lemon juice, honey, no-salt chicken stock cube, 1/2 teaspoon salt, and 150 ml water.

5. 5

   Blend until the mixture becomes a fine purée. If it is too thick, more water can be added later.

6. 6

   Return one-third of the purée to the pan. Add the boneless chicken thighs and season with 1 teaspoon salt.

7. 7

   Cook the chicken for 12–15 minutes, turning it occasionally, until it is glossy, sticky, and brown. Remove the chicken from the pan and set it aside.

8. 8

   Add 1 teaspoon ghee to the same pan. Add the chopped onion and chopped garlic, and sauté for 2 minutes, until soft.

9. 9

   Add the tomato paste and cook it with the onion and garlic.

10. 10

    Add the remaining blended mixture and 100 ml water. Cook it out completely for about 5 minutes to deepen the flavor.

11. 11

    Add the bay leaf, 2 cups hot water, and 1/2 teaspoon salt.

12. 12

    Add the soaked and drained basmati rice. Stir well, bring the mixture to a simmer, cover the pan, and cook on low heat for 15 minutes, until the rice is done.

13. 13

    Place the cooked chicken pieces back over the rice. Sprinkle with coriander leaves, cover, and cook for 2 minutes.

14. 14

    Serve hot.

Notes

The source states nutrition per serving as 558 calories, 41 g protein, 53 g carbohydrates, and 11 g fat. The source does not specify the amount of coriander leaves or provide detailed instructions for the final serving beyond serving hot.

Nutrition per serving

• main
• one-pot
• West African
• rice
• chicken
• spicy
• stovetop
• meal