Nigerian Jollof Rice
Classic Nigerian one-pot rice dish
Fragrant, deeply spiced Nigerian jollof rice cooked with tender chicken pieces in a rich tomato-pepper sauce.
Equipment
Ingredients
Main Ingredients
long grain parboiled rice (dry)
500 g
chicken pieces (raw)
800 g
fresh tomatoes (fresh)
400 g
bell peppers (fresh)
200 g
onion (fresh)
150 g
tomato paste (concentrated)
60 g
vegetable oil (liquid)
60 ml
garlic cloves (fresh)
4 piece
fresh ginger (fresh)
15 g
chicken stock (liquid)
750 ml
dried thyme (dried)
5 g
curry powder (ground)
10 g
bay leaves (dried)
3 piece
salt (fine)
10 g
black pepper (ground)
3 g
Instructions
Prepare vegetables
Blend tomatoes, bell peppers, onions, garlic and ginger into a smooth paste.
Brown the chicken
Season chicken pieces with salt, pepper, and curry powder, then fry until golden brown.
Cook the base
Fry the blended vegetable paste with tomato paste, thyme, and bay leaves until the oil separates.
Add rice and stock
Add washed rice and chicken stock to the pot, season with salt, then cover and simmer.
Rest and serve
Let the rice rest for 5 minutes, then fluff with a fork and serve hot.
Original recipe
Storage
Store in airtight containers. Add a little water when reheating to restore moisture.
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