Spiced and stewed in a tomato based broth and seasoned with curry powder, thyme and scotch bonnet peppers, this is a rice dish you are gonna love!!
What is Jollof Rice?
The name Jollof is said to come from the Wolof people of Senegal. Known by many different names in different countries, Jollof is a one pot rice dish often called “reddish one-pot dish”. It is popular in many West African countries including Nigeria, Ghana, Gambia, Senegal, Cameroon, Mali, Sierra, Ivory Coast and Liberia. There are several regional variations, the difference being the method of cooking or the ingredients used . Everybody is quite passionate and possessive over their beloved jollof, ready to go to war proving theirs is the BEST out there. These verbal “Jollof Wars” are well known, especially between Nigeria and Ghana. Typically this dish is rice cooked in a tomato based sauce or broth. Often it is supplemented by some veggies and meats like chicken, beef or goat, sometimes even seafood. I decided to cook my first Jollof taking inspiration from both Nigerian and Ghanaian styles, as both seem to have ingredients I thought I would like in my jollof. You can cook this on your stovetop or in the oven, but today I am using the oven method. I find it easier and love how the chicken ends up so tender and the rice so perfect.
Ingredients Needed
Basmati rice – Nigerians use par boiled long grain rice and Ghanaians use jasmine or basmati rice. I am more used to basmati and have loved it all my life, so basmati it is. Tomato sauce – So important to create those vibrant flavors and colors. One of the most distinguishing ingredient of jollof. Onion – To create the base. Bell peppers – I used red and yellow bell peppers. Garlic – I love plenty. Ginger – Another of my favorites. Curry powder – The popularity of this spice blend in African cuisine is famous. Thyme – Great flavor. Chicken – Bone in, skin on thighs and/or drumsticks are best for jollof. The end result is tender fall off the bone meat. Chicken broth – To cook the rice. Bay leaves – A little extra flavor. Salt and Pepper – To taste. Scotch bonnet peppers – You need a little heat here, but it’s up to you how much. Easily customized. If you can’t find them, habanero are a good alternative, though they have slightly less heat.
Jollof Rice Recipe
I start by seasoning the chicken with salt and pepper, making sure it’s well-coated. Then, I shallow fry it in my preheated, oiled pan. I’m using my beloved cast iron because I’ll finish cooking it in the oven later, so it’s perfect for this. I cook the chicken over medium to medium-high heat, frying each side for about 4-5 minutes. I’m looking for that gorgeous golden-brown color on both sides Once the chicken is nicely golden on both sides, I remove it from the pan and set it aside. Around this time, I start preheating the oven to 350°F. In the same pan, I add the chopped onions and peppers, letting them sauté until they get nice and soft. Then, I stir in the chopped garlic and ginger, letting everything cook for about a minute. Next, I pour in the tomato sauce, followed by thyme, curry powder, and some diced Scotch bonnet pepper. These peppers bring a serious kick, so I’m super careful while handling them, making sure to wash my hands really well afterward. I season with a little salt and pepper, being careful with the salt since we’ll be adding chicken broth, which already has plenty of sodium. Then, I mix everything together really well. After that, I add the basmati rice and stir it for about a minute to make sure the rice is nicely coated with all those delicious flavors. I pour in the chicken broth and give everything a good stir to make sure it’s all well combined. Then, I place the chicken back into the pot, nestling it into the rice, and toss in a couple of bay leaves for extra flavor. I cover the pot with foil and transfer it to the preheated oven at 350°F, letting it cook for an hour. You will be notified that the rice is almost done when the most amazing smells started wafting out of your oven. When you open that foil you will be greeted by beautifully colored, steaming, comforting rice sprinkled with perfect fall off the bone chicken. The rice is perfectly fluffed when baked in the oven and is flavored with just the right amount of spices and herbs. By adding the chicken (or any other meat), this is a complete one pot meal and you don’t need to cook anything else. Though next time I might try it with a side of my tomato cucumber raita.
Can I can cook it on stovetop?
Yes, in fact it’s a bit quicker. Follow all instructions up until the point you would place you dish in the oven. At this point, bring everything up to a boil, reduce heat to medium low, cover and cook 15-20 minutes. As cooking times vary depending on your stove, I recommend checking after 15 minutes. You want your rice tender and all liquid absorbed.
Variations
Throw in any vegetables you like! I have tried mushrooms, carrots and even half ears of corn. You can also try this with beef, I would recommend stew meat. Shrimp is another great option, but you want to cook them separately and add them at the end, otherwise they can get overcooked and rubbery. Next time you have some party coming up… some get together… some company coming in… blow them away with these amazing African flavors. Bring festivity and celebration into your home with this colorful one pot meal! Have fun!!
Chicken Jollof Rice, on my Gypsy Plate… enjoy!
For more great African dishes, try our…Chermoula SauceSouth African Chicken CurryKedjenou ChickenMoroccan Lentil SoupChakalaka Scotch bonnet peppers are very hot. If you are heat sensitive, you can omit them or use less quantity. After chopping, be sure to wash hands thoroughly. Do not touch your eyes, mouth or nose until your hands are washed. Leftovers: This meal is perfect as left overs, as all the flavors are enhanced the next day, so go ahead and make a huge pot. Cover and refrigerate for up to 3 days. You can freeze in an airtight container, but for best quality I recommend eating within one month.
