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Jollof rice with chicken
Also known as jollof · party jollof · jollof rice and chicken · chicken jollof
Rice cooked in a tomato-and-pepper base until it takes the colour all the way through, smoky at the bottom of the pot.
Typical serving
620 kcal
usually 490–780 kcal
 Protein | 30 g |
|---|---|
 Carbs | 82 g |
 Fat | 20 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a wide pan with a tight lid
Ingredients
Serves 4 · dimmer marks are storecupboard
- 300glong-grain rice
- 500gchicken thighs
- 2red peppers
- 1 tintinned tomatoes
- 1onion
- 3 tbspoil
- 2 tspcurry powder and thyme
- 400mlstock
Method
7 steps
blend · 4mBlitz peppers, tomatoes and half the onion to a smooth red base.
fry · 10mBrown the chicken hard in the oil and lift it out. Slice the rest of the onion into the same fat.
simmer · 15mPour in the base and cook it down until it darkens and the oil separates back out — this is where the flavour is made, and rushing it is the single most common mistake.
fold · 3mRinsed rice through the sauce until every grain is red, chicken back on top, stock in.
- simmer · 25m walk away
Lid on, lowest heat, and do not lift it or stir. The bottom layer is meant to catch.
rest · 10m walk awayOff the heat, still covered, ten minutes.
finish · 2mFork it through, bringing the scorched layer up from the bottom.
Worth knowing
Which country makes it best is a running West African argument. The scorched layer at the bottom of the pot is the prize, not a mistake.
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