Jollof Rice and Chicken

This Jollof Rice and Chicken is made with chicken breasts and is simmered in a rich tomato, red pepper, onion, scotch bonnet pepper sauce that your sure to love.

Looking for more African recipes? Try my Curried Goat dish.

This recipe can be made with chicken drumsticks, thighs or a whole diced chicken if preferred.

Also, you can use beef, goat or fish instead of chicken. Whatever meat protein you have on hand will work great for this rice dish!

SPICES FOR JOLLOF RICE

• Curry powder
• Maggi cubes
• Thyme
• Garlic
• Scotch Bonnet Pepper
• Red Chili Pepper

Is Jollof Rice Spicy

Yes, it has scotch bonnet peppers and a red chili in this dish.

WHAT IS JOLLOF RICE AND CHICKEN

It rice that is simmered but mostly steamed in a tomato, pepper, onion based stew.

CAN YOU FREEZE JOLLOF RICE

Yes, I like to make a big pot and will freeze my leftovers into smaller portions for another time.

HOW IS JOLLOF RICE PREPARED

1. First you want to start with 7 cups of long grain white rice and place it in a large colander and rinse it very well. Then place that rice in a large bowl and rinse some more making sure the water runs clear. Otherwise the rice will be mushy and not good for Jollof rice. 
2. Then on a large cutting board, dice your tomatoes, onions, red peppers and place into a large blender along with 2 scotch bonnet peppers whole. 
3. Blend till smooth then set aside.
4. In a medium sized stock pot add in the cubed chicken breasts. And place in that pot the curry powder, thyme, crushed maggi cubes, black pepper and whole scotch bonnet pepper and red chili pepper.
5. Bring the pot to a medium heat and simmer covered for 10 minutes to sweat the chicken
6. Once the chicken has produced some liquid and browned. 
7. Cover slightly with warm water and bring to a boil, reduce the heat and cover for 30 minutes.
8. Allowing the chicken to cook fully, once cooked. Strain the broth from the meat with a colander and set aside. Keeping the broth for later and meat.
9. Now in a stock pot add 2 cups of cooking oil and a can of tomato paste and fry for a couple minutes before adding in a sliced onion. 
10. Simmer together for 2 minutes before adding in all the tomato, pepper onion mixture. 
11. Bring to a boil, stirring often and reduce the heat and cover the pot with a tight lid.
12. Simmer on low – medium heat for 30 minutes stirring often.
13. Add in the “cleaned rice” and stir fully before pouring back in the chicken stock.
14. You want the rice to look like this (see below) you do not want to boil the rice.
15. Steaming the rice over low – medium heat is the trick to achieving JOLLOF RICES SMOKY FLAVOR.
16. Be sure to use a WOODEN spoon to scrape the bottom of the pot and turn the rice every 1o minutes or so to ensure even cooking.
17. Simmer the rice for 30 minutes, turning every 10 mins.
18. Toss in the chicken then add 4 tbsp of butter to the rice and toss to serve.

I hope you give this recipe a try it is absolutely delicious and once you get the hang of preparing it. It will come as second nature to you like it does me.

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