Main
Jollof Rice
1 h 30 minServes 8Nutri-Score C€€
C
1 h 30 min
1 h 30 minJollof Rice
what you need
Ingredients
chickenMeat1 kg
chicken bouillon cubePantry1.5 pieces
onion (handful, chopped)Produce1 piece
garlic (cloves)Produce2 pieces
ginger (slice)Produce1 piece
thyme (teaspoon)Spices1 piece
curry powder (teaspoon)Spices1 piece
saltSpices5 g
pepper (to taste)Spices1 piece
bell pepper (for the pepper base)Produce500 g
tomatoes (for the pepper base)Produce380 g- scotch bonnet pepper (for the pepper base)Produce3 pieces
- onion (for the pepper base)Produce1 piece
- oil (for the rice)Pantry45 ml
- onion (chopped, for the rice)Produce1 piece
tomato pastePantry170 g- boiled down pepper mixProduce360 ml
riceGrains760 g- stockPantry480 ml
waterBeverages240 ml- salt (for the rice)Spices10 g
chicken seasoningSpices1 piece- thyme (teaspoons, for the rice)Spices2 pieces
- curry powder (teaspoon, for the rice)Spices1 piece
- bay leafSpices1 piece
per serving
Nutrition
569kcal
- Carbs
- 80 g
- Proteins
- 31 g
- Fat
- 14 g
what you’ll use
Tools
Blender
Stockpot
Frying pan
Saucepan
Mixing bowl
step by step
Method
- Step 1
Season and cook the chicken
- Season the chicken with the bouillon cube, chopped onion, garlic, ginger, thyme, curry powder, salt and pepper.
- Cook the chicken until tender and browned, then set aside, reserving the stock.
- Step 2
Blend the pepper base
- Blend the bell pepper, tomatoes, scotch bonnet pepper and onion until smooth.
- Boil the mixture down until reduced and thickened.
- Step 3
Fry the tomato base
- Heat the oil in a pot and fry the chopped onion until soft.
- Add the tomato paste and fry until it darkens.
- Stir in the boiled down pepper mix and fry until the oil separates.
- Step 4
Cook the rice
- Add the rice, stock, water, salt, chicken seasoning, thyme, curry powder and bay leaf.
- Stir, cover and cook on low heat until the rice is tender and the liquid is absorbed.
- Add the cooked chicken back in and fluff the rice before serving.