Nigerian Jollof rice and chicken

    (1)
    1 hour 15 min

    This traditional Nigerian dish brings the best possible flavour out of rice and chicken. Chicken is first simmered on the stovetop to produce a wonderful aromatic base for the rice. For an extra special and authentic touch serve Jollof rice with fried plantains.


    4 people made this

    Ingredients
    Serves: 8 

    • For the chicken
    • 1kg chicken drumsticks
    • 5cm fresh root ginger, peeled and thinly sliced
    • 1/2 large onion, diced
    • 2 cloves garlic, diced
    • 1 to 2 tablespoons curry powder
    • 1 teaspoon herb mix (e.g. Herbes de Provence)
    • ground black pepper, to taste
    • cayenne pepper, to taste
    • 2 chicken stock cubes, crumbled
    • 250ml water
    • For the rice
    • 3 tablespoons vegetable oil
    • 1/2 large onion, diced
    • 1 (400g) can tomato sauce or passata
    • 550g parboiled rice
    • 300 to 400ml strained chicken stock (from cooking the chicken)
    • 1 (400g) can coconut milk or water
    • 1 teaspoon salt, to taste
    • 450g frozen mixed vegetables (carrots, peas, corn)
    • 1/2 teaspoon ground black pepper, to taste
    • 1 teaspoon herb mix (e.g. Herbes de Provence)
    • 4 ripe plantains (optional)
    • 100ml rapeseed or vegetable oil for frying the plantains

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

      To prepare the chicken:

    1. Wash the chicken and place it in a non-stick large pot (enameled cast-iron Dutch oven works very well). Add root ginger, onion, garlic, curry powder, stock cubes, herb mix, and ground black and cayenne pepper. Mix well and put on medium heat. When chicken starts sticking to the bottom, pour in 250ml water and stir. Cover the pot and bring to a gentle simmer.
    2. Cook for 15 minutes, then remove pot from the heat. Transfer chicken to a separate dish. Finish cooking the chicken either on the barbecue (grill), bake in the preheated oven for 30 minutes at 200 C / Gas 7, or fry in oil until crispy. Keep chicken warm until ready to serve.
    3. To prepare the rice:

    4. Strain liquid from cooking the chicken through fine sieve and measure 400ml. Set aside.
    5. Fry diced onion in 3 tablespoons vegetable oil on medium-low heat, until soft and translucent. Don't let it brown! Add tomato sauce and cook it in oil, stirring, for 5 to 7 minutes. The oil should get infused with tomato flavour and color.
    6. Add stock, coconut milk and spices. Bring to a simmer, then add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender. Taste for salt and seasoning and adjust as needed. The rice should look creamy, it will keep absorbing the liquid and will be less creamy as it cools.
    7. To prepare plantains:

    8. Heat oil on medium heat, preferably in a non-stick pan. The oil should not boil or simmer. Peel the plantains.
    9. Slice plantains at an 45 degree angle, so that slices are elongated (not simply round). This ensures more even cooking and easier flipping.
    10. Fry in oil. When golden and crispy, flip with fork and cook on the other side. Transfer to a dish lined with paper towels to remove excess oil.
    11. Garnish jollof rice with fried plantains. Serve with chicken.

    Coconut milk

    You can substitute coconut milk with plain water. This is another variation of jollof rice, with less calories.

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    Reviews in English (1)

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    Thank you Daisy! The rice is so flavourful! Addicting!  -  31 Aug 2017

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