Why Make This Recipe
Jollof rice with chicken is a beloved dish in many West African countries. Its vibrant colors, delicious flavors, and comforting aroma make it a favorite for gatherings and celebrations. This recipe is easy to follow and brings a taste of home to your kitchen. With juicy chicken thighs and spiced rice, it’s a meal that everyone will enjoy.
How to Make Jollof Rice with Chicken
Ingredients
- 300g/10½oz basmati rice
- 1 tbsp vegetable oil
- 8 boneless, skinless chicken thighs, cut in half
- 1 onion, roughly chopped
- 3 garlic cloves, grated
- 5cm/2 in piece fresh root ginger, peeled and finely grated
- 1 red chilli, deseeded and finely chopped
- 1 tsp smoked paprika
- 2 tbsp tomato purée
- 700ml/1¼ pint tomato passata
- 300ml/10fl oz chicken stock, from a cube
- 2 red peppers, deseeded and roughly chopped
- 2 tbsp roughly chopped fresh coriander
- Freshly ground black pepper
Directions
- Tip the basmati rice into a large bowl and cover it with cold water. Set aside.
- Heat the oil in a large lidded sauté pan. Add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown.
- Push the chicken to one side of the pan. Add the onion and cook for 3–4 minutes, or until just softened but not colored.
- Stir the chicken back into the onions. Then add the garlic, ginger, chili, and smoked paprika. Cook for 1 minute.
- Add the tomato purée and mix well.
- Drain the rice and stir it into the chicken mixture. Add the tomato passata and half of the stock. Stir well and bring to a simmer.
- Cover with a lid and cook gently over medium-low heat for 15 minutes, or until most of the liquid has been absorbed.
- Stir the rice well, then add the remaining stock and stir again. Scatter the peppers over the top of the rice.
- Return the lid and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. If the rice is not quite done, cook for a further 5 minutes.
- Season with pepper, stir through the coriander, and serve.
How to Serve Jollof Rice with Chicken
Serve Jollof rice with chicken on a large dish or individual plates. You can garnish it with extra coriander or serve it with a side salad for a fresh touch. It pairs well with fried plantains or coleslaw if you want to add some sides.
How to Store Jollof Rice with Chicken
If you have leftovers, you can store Jollof rice with chicken in an airtight container in the refrigerator. It will keep well for about 3-4 days. Make sure to cool it completely before placing it in the fridge.
Tips to Make Jollof Rice with Chicken
- Rinse the basmati rice well before cooking to remove excess starch. This helps to keep the grains fluffy.
- Adjust the spice level by adding more or less chili according to your taste.
- For extra flavor, you can marinate the chicken thighs with spices for a few hours or overnight before cooking.
Variation
You can customize Jollof rice by adding different vegetables like peas or carrots. You can also use shrimp or beef instead of chicken for a different twist on this classic dish.
FAQs
1. Can I use a different type of rice?
Yes, you can use long-grain rice or jasmine rice if you prefer, but basmati rice gives the best flavor and texture for this dish.
2. Is Jollof rice very spicy?
The spice level can be adjusted based on your preference. You can reduce the amount of chili for a milder dish.
3. Can I make Jollof rice vegetarian?
Yes! You can make a vegetarian version by omitting the chicken and using vegetable stock instead. You can add more vegetables or beans to make it heartier.
