Chicken Jollof-Style Rice

Ingredients

• 1 large red bell pepper (Diced)
• 1 large tomato (Diced)
• 1 medium onion (Diced, for the spice paste)
• 7 cloves garlic (Use 6–8 cloves; whole, for the spice paste)
• 4 dried red chilies (Soaked in warm water for 10 minutes, then drained)
• salt (A pinch for cooking the vegetables, plus additional salt to taste)
• oil (A few sprays for cooking the vegetables and chicken, plus more for the rice base)
• 1 tsp lemon juice
• 2 tsp honey
• 1 tsp chili flakes
• 1 tsp dried oregano
• 1 tsp peri peri seasoning (Optional; may be omitted)
• 0.25 tsp turmeric powder
• 1 tsp coriander powder
• 0.5 tsp black pepper powder
• 1 no-salt chicken stock cube (For the spice paste)
• water (As needed to soften the vegetables and blend the spice paste)
• 500 g boneless chicken thighs (Cut into large pieces)
• 1 medium onion (Chopped, for the rice base)
• 4 cloves garlic (Use 4–5 cloves; chopped)
• 1 tbsp tomato paste (Alternatively use 2 tbsp tomato purée)
• 1 bay leaf
• 2 cup hot water (Approximately 480 ml; adjust if needed as the rice cooks)
• 1 cup basmati rice (Soaked for 20–30 minutes, then drained)
• coriander leaves (Chopped, for garnish)
• 1 zero-salt chicken stock cube (Optional, added with the hot water)
• salt (To taste for the rice)

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 thoroughly before cooking.

2. 2

   Heat a few sprays of oil in a large heavy-bottomed pan over medium heat. Add the diced bell pepper, diced tomato, diced onion, whole garlic cloves, drained chilies, and a pinch of salt.

3. 3

   Cook the vegetables with a little water until they are very soft, browned, and slightly charred around the edges. Remove the pan from the heat and let the mixture cool enough to blend safely.

4. 4

   Transfer the cooked vegetables to a blender. Add the lemon juice, honey, chili flakes, oregano, peri peri seasoning if using, turmeric, coriander powder, pepper, and the no-salt stock cube. Add a little water and blend until completely smooth, adding more water only as needed.

5. 5

   Return the pan to medium heat. Add one-third of the blended spice paste and the chicken thighs, along with a few sprays of oil and a little salt.

6. 6

   Cook the chicken for 12–15 minutes, turning occasionally, until cooked through and browned, glossy, sticky, and coated in the paste. For food safety, the thickest piece should reach 165°F/74°C internally.

7. 7

   Remove the browned chicken from the pan and set it aside. Keep the cooking pan and its browned bits for the rice.

8. 8

   Add a few more sprays of oil to the same pan. Add the chopped onion and chopped garlic, and sauté for about 2 minutes until softened and beginning to turn golden.

9. 9

   Add the tomato paste, or the tomato purée alternative, and cook for 1 minute, stirring so it coats the aromatics and loses its raw taste.

10. 10

    Add the remaining blended spice paste and a little water if needed. Cook for about 5 minutes, stirring occasionally, until the mixture darkens slightly and smells deeply cooked and fragrant.

11. 11

    Add the bay leaf, hot water, and a little salt. Add the optional zero-salt chicken cube if using, then stir to combine.

12. 12

    Stir in the drained basmati rice. Bring the liquid to a simmer, then cover the pan tightly and cook over low heat for about 15 minutes, or until the rice is tender and the liquid has been absorbed. Check during cooking and add a small amount of hot water if necessary.

13. 13

    Arrange the browned chicken pieces over the cooked rice. Sprinkle with chopped coriander leaves, cover the pan again, and cook for 2 minutes so the chicken heats through and its juices flavor the rice.

14. 14

    Remove the bay leaf, fluff the rice gently, and serve the jollof-style chicken and rice hot.

Notes

The creator states that the recipe makes 4 servings of approximately 350 g each and provides an estimate of 405 calories, 29 g protein, 53 g carbohydrates, and 9 g fat per serving. Serve with the suggested yogurt sauce and garlic yam if desired. Because stock cubes and peri peri seasonings vary in salt content, season gradually.

Nutrition per serving

• main
• one-pot
• West African-inspired
• high-protein
• chicken
• rice
• spicy
• comfort food