Jollof Rice Recipe

Name: Jollof Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 tablespoons oil (coconut oil would be traditional); 1 chicken, large, cut into pieces; 4 onions, peeled and sliced; salt and white pepper; 5 -10 ml hot pepper (chopped, use fresh or dried); 4 garlic cloves (the pungent kind); 1 tablespoon thyme, the fresh leaves; 2 tablespoons ginger, fresh, finely chopped; 2 teaspoons cinnamon; 2 -4 cups rice, raw; 6 tomatoes, large, ripe, peeled and chopped; 2 sweet peppers, green, chopped, seeds removed; 2 -4 carrots, large, chopped; 2 -3 cups green beans, chopped up; 2 ounces tomato paste (or use 1 small can); 2 -4 cups chicken broth, depending on how much rice you use (or use water)

Servings: persons

4 -5 tablespoons oil (coconut oil would be traditional)
1 chicken, large, cut into pieces
4 onions, peeled and sliced
salt and white pepper
5 -10 ml hot pepper (chopped, use fresh or dried)
4 garlic cloves (the pungent kind)
1 tablespoon thyme, the fresh leaves
2 tablespoons ginger, fresh, finely chopped
2 teaspoons cinnamon
2 -4 cups rice, raw
6 tomatoes, large, ripe, peeled and chopped
2 sweet peppers, green, chopped, seeds removed
2 -4 carrots, large, chopped
2 -3 cups green beans, chopped up
2 ounces tomato paste (or use 1 small can)
2 -4 cups chicken broth, depending on how much rice you use (or use water)

1
Heat the oil in a very large pan, soup pot, or large wok. Stir-fry the chicken pieces until browned on all sides. Remove the pieces from the vessel and keep aside.
2
Add the onions, salt and pepper, hot pepper (to taste), garlic, thyme, ginger and cinnamon to the pot. Give it a stir and let it start cooking. Add the rice, chopped tomato, peppers, carrots and green beans to the pot.
3
Stir the tomato paste into the broth/water, and add to the pot. (Remember to calculate the liquid according to the number of cups of rice you use).
4
Bring all this to a boil, and simmer. About halfway through cooking this, add the chicken back into the pot.
5
Cover (can cook uncovered as well) and cook over a low heat until the rice and vegetables are cooked. Stir the stew occasionally, carefully, to prevent burning at the bottom. If necessary, add a few glugs more liquid during cooking.
6
Can be garnished with sliced hard-boiled eggs.

1513

kcal

Calories

104

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 -5 tablespoons oil (coconut oil would be traditional), 1 chicken, large, cut into pieces, 4 onions, peeled and sliced, salt and white pepper, and more.

Yes, Jollof Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jollof Rice

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