Jollof Rice and Chicken

Jollof Rice and Chicken -An simple yet tasty one pot meal it is loved in West African Countries (Nigeria, Cameroon, Ghana, Liberia and Sierra leone ) .

Ingredients Jollof Rice 1 medium onion 2 teaspoon minced garlic ½ teaspoons dried thyme 2 cups raw rice I used basmatic 8- ounce Canned puree tomato sauce 3 cups Chicken Stock or Water. ½ -1 teaspoon fowl bouillon 1- teaspoon salt 1- teaspoon paprika 1- teaspoon white pepper ½ pound or extra vegetables carrots, peas, inexperienced beans Scotch bonnet pepper or hot pepper optional Chicken Thighs 2 1/2 3 - pound fowl thighs about 5-6 2- teaspoon salt 2- teaspoon onion powder 1/2 teaspoon dried thyme or oregano 1- teaspoon garlic powder 1 teaspoon smoked paprika 1/2- teaspoon white pepper ½ teaspoon cayenne pepper 1/2- teaspoon fowl bouillon powder (you might possibly update with salt Instructions Chicken Thighs Wash fowl thighs, wipe with a paper towel. Combine spices and blend well. Sprinkle equally facets with beneficiant quantity of the spice blend. Or you might possibly use salt and pepper or favourite spice mix Add about 2 tablespoons of oil to the skillet or Dutch oven or oven secure pot/pan Brown fowl on equally facets for about 3 minutes each, be very cautious with the chicken, it shouldn’t burn. Jollof Rice Pre-heat oven 350 Degrees  Put the rice right into a big bowl, disguise with chilly water and use your arms to scrub the grains. Tip the water out then repeat twice till the water runs clear. Remove from the pan and set aside. Remove extra oil from pan and depart approximately about 2-3 tablespoons oil. Add onions, thyme, garlic and sauté till comfortable but no longer golden, about 2-3 minutes then upload rice, stir for one other 2minutes. Gently pour tomato sauce, and upload all of the ultimate ingredients, Chicken stock, paprika, white pepper, salt and bouillon besides the vegetables. Add fowl ,Bring to a boil. Place in Pre-heated  oven and prepare dinner for about 20 minutes then throw within the vegetables, prepare dinner till cooked one other 10-15 minutes. Remove permit it cool and serve.

This recipe was impressed with the aid of way of my mini chef’s want for fowl thighs and rice – No kidding.We had been within the supermarket and he needed me to elect up a few chicken.

He namely needed fowl thighs. So I grabbed a few and headed home, whilst we arrived house he needed his favourite rice and chicken. You see, many times he says what he needs and there's no longer any method round it. It sounds extra like a  Directive.

After making Jollof rice within the oven, and seeing a few recipes on the market –especially this one right the following from one among my favourite blogs Recipetins.  I felt it was doable.  Combining this fowl right the following and this rice right the following might do the trick. This was one among these recipes that got here out fantastically the primary try. Getting a nice image of here is one other story.



Since then I actually have made this a few times, simply to make certain it actually works well. And of course, Desmond can’t get sufficient of it.

 The fowl comes out tender, and the rice is faded and fluffy.  And simply due to the fact everything chefs collectively in only one pan, the rice is amazingly flavorful; the juicy of the fowl enhances the rice dish, making it actually fairly tasty.


It’s a little bit of a lengthy factor list, but nothing strange or tough to find.  The fowl thighs is seasoned after which browned. Then the rice is made with the browned bits of the chicken. Brought to a boil and carried out off within the oven. The greatest side of here is that it doesn’t overcook nor follow the backside of the pan.

Jolly Rice and Chicken

A function so I so inherent in Jollof rice. Here I used a 12-inch skillet – one among my favourite utensils within the kitchen, as it could cross from stovetop to oven. You too can use a Dutch oven for this.

You can skip my fowl rub and use your favourite fowl rub.

Enjoy!!!!