JOLLOF RICE WITH CHICKEN
Our take on this spicy African rice dish. It's an easy base that can be used for soups or sauces, too.
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate.
- Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.
- Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins.
- Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.
- Take the lid off (the rice won't be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.73 milligram of sodium
JOLLOF RICE WITH CHICKEN
This version of jollof rice adds chicken for a filling dinner that cooks all in one pan. Perfect for the family. Each serving provides 549 kcal, 44g protein, 74.5g carbohydrates (of which 14g sugars), 7.5g fat (of which 1.5g saturates), 4g fibre and 1.2g salt.
Provided by BBC Food
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Tip the basmati rice into a large bowl and cover with cold water. Set aside.
- Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1-2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3-4 minutes, or until just softened but not coloured.
- Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well.
- Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed.
- Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve.
Nutrition Facts : Calories 549kcal, Carbohydrate 74.5g, Fat 7.5g, Fiber 4g, Protein 44g, SaturatedFat 1.5g, Sugar 14g
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
BAKED CHICKEN JOLLOF RICE
Baked Chicken Jollof Rice
Provided by Bintu Hardy
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- Season the chicken with half the coriander, salt and half the white pepper and a tsp of oil and set aside.
- Heat a frying pan with half the oil over medium heat and brown the chicken on all sides. Then remove from the pan and set aside.
- Add the remaining oil to the pan and fry the onion for about 7 mins until soft.
- Stir in the scotch bonnet chilli, coriander, pepper, jumbo cube for a min before mixing in the tomato puree.
- Add in the rice and mix until well coated before pouring in the warm water before adding in the chicken.
- Transfer the Jollof rice mixture into a baking dish, cover with some foil and bake in the oven for about 60-65 minutes or until the rice is soft and done.
- When done take the rice out of the oven, fluff it and serve.
Nutrition Facts : Calories 327 kcal, Carbohydrate 43 g, Protein 20 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 206 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
WEST AFRICAN JOLLOF RICE
West African Jollof Rice is superb! My parents are nigerian. I grew up eating this rice and every eaten at every party where the host is west african. Every west african country has its own version, however this is the best! Enjoy!
Provided by adejoy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Method.
- Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.
- Add the chopped carrots next and saute for a minute with little salt.
- Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. . Add the rice next. Saute for another 2 minutes or so.
- Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.
- Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
- If rice is still lil hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.
- Garnish with cilantro/parsely and serve.
Nutrition Facts : Calories 597.8, Fat 18.3, SaturatedFat 3.5, Cholesterol 7.5, Sodium 550.6, Carbohydrate 96.5, Fiber 6, Sugar 9.2, Protein 12.4
JOLLOF RICE
Enjoy a version of the West African staple, jollof rice. It's a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer
Provided by member recipe by elizabeth uwaifo
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
- Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.
Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
JOLLOF RICE
A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that's nothing a pinch of smoked paprika can't fix. Serve with braised goat or other stewed meats, and a side of fried plantains.
Provided by Yewande Komolafe
Categories dinner, grains and rice, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
- Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
- Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
- Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
- Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.
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
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