Jollof Rice and Chicken

Jollof rice is a very popular dish in many parts of West Africa and especially in Ghana and Nigeria. The rice is cooked in a spicy tomato sauce and so takes on a lovely orange colour.

Sweet peppers and onions cooked with cumin, nutmeg and heat from a Scotch bonnet chilli - oh yes now we're talking!

Of course, you use an ordinary chilli for less heat, but it just won't taste the same! 

All cooked in one pot means this is a nice and easy dinner, plus you'll have less washing up, which is always a good thing.

Jollof Rice Recipe

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jollof rice recipe, jollof rice and chicken, one pot chicken and rice recipe

main, dinner

African,

Yield: 4

Author: Jan Bennett

Jollof Rice and Chicken

Deliciously spicy chicken and rice recipe.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

To make the Ginger and Chilli base sauce:

• 2 nice fat garlic cloves - peeled
• 2 x 400g tins plum tomatoes
• a fat thumb-size piece of fresh root ginger - peeled
• 1 scotch bonnet chilli - deseeded

• 2 tablespoons of vegetable oil
• 2 chicken breast fillets - cut bite-sized pieces
• 1 large onion - cut into small dice
• 1 red bell pepper - deseeded and cut into bite-sized pieces
• 1 yellow bell pepper - deseeded and cut into bite-sized pieces
• 3 tablespoons of tomato purée (tomato paste in the US)
• 1 tablespoon of ground cumin
• 1 heaped teaspoon of ground nutmeg
• 1 Knorr chicken stock cube
• 300g long grain rice (I always use Uncle Ben's as it doesn't stick and doesn't need rinsing)
• 600ml of water
• salt and white pepper to season
• freshly chopped coriander to serve

Instructions

1. Start by making the ginger and chilli sauce. Put the garlic, ginger, Scotch bonnet chilli, and two cans of tomatoes (including their juice) into a food processor and whiz till it's nice and smooth.
2. Heat up the oil in a large frying pan. Throw in the onions and, over a medium heat whilst stirring. Now add in the bell peppers and continue to cook until soft but not golden.
3. Once that's happened, add the tomato purée and fry for another 2 minutes.
4. Now you can add the cumin and nutmeg along with the chicken and the ginger and chilli sauce base.
5. Crumble in the stock cube and stir in 600ml of water. Bring to the boil and then turn to a simmer.
6. Add the rice to the pan and cover tightly with foil or a lid and cook for about 30 minutes. Take the lid off and have a taste - season with a little salt if needed and some white pepper.
7. If you feel the need you can of course add a little chilli powder if that Scotch bonnet isn't doing the trick!
8. Cook for a few more minutes until the rice is nicely cooked. Scatter over the coriander and enjoy!

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