Best 3 Jollof Chicken And Rice Recipes
Jollof chicken and rice is a mouthwatering dish that combines the vibrant flavors of West African cuisine with the convenience of a one-pot meal. This beloved dish features tender chicken pieces slow-cooked in a flavorful tomato and pepper sauce, along with fluffy and aromatic rice that absorbs all the deliciousness. Whether you're a seasoned home cook looking to expand your culinary horizons or a beginner seeking a flavorful and easy-to-make meal, this article will guide you through the steps of creating the perfect jollof chicken and rice dish that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS
This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.
Provided by Daisy
Categories World Cuisine Recipes African
Time 1h29m
Yield 8
Number Of Ingredients 21
Steps:
- Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
- Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
- Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
- Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
- Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.
Nutrition Facts : Calories 703.2 calories, Carbohydrate 96.3 g, Cholesterol 70.8 mg, Fat 22.8 g, Fiber 6.9 g, Protein 31.7 g, SaturatedFat 11.7 g, Sodium 942 mg, Sugar 16.5 g
GHANA JOLLOF RICE (WITH CHICKEN AND HAM. FULL MEAL!)
In Jollof, the rice is cooked along with other ingredients, rather than as a separate starch. Jollof contains just about everything you need for a one-dish meal. I think this recipe is so flavorful and delicious. I find myself going back for seconds of the rice with veggies. Don't skip the cabbage (unless your really hate cabbage) because it really adds flavor to the rice. Yum!! I omit the ham. Recipe from chef Angela Shelf Medearis.
Provided by LifeIsGood
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour the water into a large pot. Add the chicken, tomatoes, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes.
- Stir in the ham, rice, onion, cabbage, green beans, cinnamon and cayenne pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked - about 25 to 30 minutes. *You can choose to simmer it longer if you want to cook out more of the liquid. It's up to you. Enjoy!
JOLLOF CHICKEN AND RICE
This originated in French colonial Africa. I found this in a cookbook under NIGERIA. It's very similar to jambalaya.
Provided by Charmie777
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet brown chicken on both sides in hot oil about 15 minutes; remove from skillet. Set aside chicken, reserving drippings.
- Add the onion to drippings; cook till tender but not brown. Drain off fat.
- Return chicken to skillet.
- Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.
- Bring to boiling; reduce heat.
- Cover; simmer for 30 minutes.
- Skim off fat.
- Add rice, making sure all the rice is covered with liquid.
- Cover; simmer for 30 minutes more or until rice is tender.
- Remove bay leaf. Sprinkle with parsley.
Nutrition Facts : Calories 479.2, Fat 25.9, SaturatedFat 6.7, Cholesterol 103.5, Sodium 556.8, Carbohydrate 30, Fiber 1.6, Sugar 2.8, Protein 29.7
Here are 10 tips and the conclusion for cooking the recipe provided in the article on 'How To Make Jollof With Seasoned Grilled Peri Peri Spatchcocked Whole Grilled Peri Peri (Malawian Street Food)'
- Make sure the chicken is well-spatchcocked. This will help it cook evenly and absorb more of the peri peri marinade.
- Use plenty of peri peri seasoning. This is what gives the chicken its unique and delicious chili-citrusy zing.
- Let the chicken marinate for several hours, or even better, over night. This will allow the seasoning to fully penetrate the chicken and produce a tastier result.
- Grill the chicken over medium-high heat until it is slightly charred on the outside and fully opaque on the inside.
- Make sure the rice is well-cooked but not too soft. It should be al-dente, with a slight chew to it.
- Use fresh ingredients, especially the tomatoes and onions. This will give the jollof a bright, vibrant color and superb fresh taste.
- Don't skimp on the tomato-paste It adds a rich red color and flavorful tang to the dish.
- Stir in the chicken stock or water and bring the contents to a boil, then reduce the heat to a simmer. Let the chicken pieces simmer until the meat becomes very succulent and strips easily off the bone.
- Add the rice to the pot and cook it for 15-20 minutes, stirring frequently.
- Serve the jollof with the chicken and a side of veggies, such as a fresh garden or Caesar
Conclusion: This flavorful African dish is sure to be a hit at your next party or get-together.
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