Delicious Recipes

Jollof Rice with Chicken

Ingredients

• For the Chicken:
  • 4 pieces of chicken (legs or thighs)
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of thyme
  • 1 teaspoon of curry powder
  • Salt and pepper to taste
  • 1 onion, sliced
• For the Jollof Rice:
  • 2 cups of long-grain parboiled rice
  • 1/4 cup of vegetable oil
  • 1 large onion, chopped
  • 3-4 fresh tomatoes (or 1 can of chopped tomatoes)
  • 2-3 tablespoons of tomato paste
  • 1 bell pepper, chopped
  • 2-3 cups of chicken stock or water
  • 1-2 teaspoons of thyme
  • 1-2 teaspoons of curry powder
  • 2-3 bay leaves
  • Salt and pepper to taste
  • 1 cup of mixed vegetables (optional, like peas and carrots)

Procedure

1. Marinate the chicken with thyme, curry powder, salt, pepper, and sliced onions. Allow it to marinate for at least 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat and fry the marinated chicken until golden brown. Remove the chicken and set aside.
3. In the same pot, sauté the chopped onions until translucent. Add chopped tomatoes, tomato paste, and chopped bell pepper. Cook for about 10-15 minutes until the mixture thickens.
4. Add the parboiled rice to the pot and stir well to coat the rice with the sauce. Pour in chicken stock, add thyme, curry powder, bay leaves, and salt. Stir to combine.
5. Place the browned chicken on top of the rice. Cover the pot tightly and cook for about 30-40 minutes.
6. Once cooked, fluff the rice and mix in optional vegetables. Serve hot.