Jollof Rice with Fried Chicken
A West African-style rice dish with a smoky tomato base, served with crispy fried chicken and a dollop of creamy sauce.
This is a hearty, savory plate of tomato-seasoned rice paired with fried chicken pieces. The rice is rich and aromatic, while the chicken adds a crispy, spicy contrast.
Equipment
Ingredients
Rice
long grain rice (rinsed)
300 g
tomato sauce
200 g
onion (finely chopped)
1 piece
garlic (minced)
3 cloves
olive oil
2 tbsp
paprika
1 tsp
salt
1 tsp
black pepper (ground)
0.5 tsp
water
450 ml
Chicken
chicken drumsticks
4 pcs
all-purpose flour
80 g
egg (beaten)
1 piece
vegetable oil
300 ml
Serving
sour cream
60 g
Instructions
Prepare the rice base
Rinse the rice until the water runs mostly clear. Chop the onion and mince the garlic.
Cook the jollof base
Heat the oil in a pot, then sauté the onion and garlic. Stir in tomato sauce, paprika, salt, and black pepper, and cook until the sauce thickens slightly.
Simmer the rice
Add the rice and water, stir once, cover, and cook on low heat until the rice is tender and the liquid is absorbed.
Fry the chicken
Season the chicken lightly, dip in beaten egg, coat with flour, and fry until deeply golden and cooked through.
Plate and finish
Serve the jollof rice with the fried chicken on top or beside it, then add a spoonful of sour cream if desired.
Storage
Store rice and chicken in separate airtight containers if possible. Add a splash of water when reheating the rice to restore moisture.
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