Perfect Smoky Jollof Rice
A rich and smoky West African one-pot rice dish infused with aromatic spices, tender chicken, and a deeply flavorful tomato-based sauce.
Equipment
Ingredients
Chicken
chicken thighs (raw)
1500 g
onion (raw)
100 g
ginger (raw)
25 g
garlic (raw, smashed)
10 g
thyme (dried)
1 tsp
curry powder (ground)
1 tsp
salt
2 tsp
chicken bouillon cubes (crushed)
4 piece
water
120 ml
Tomato Sauce
tomatoes (raw)
600 g
bell peppers (raw)
550 g
scotch bonnet pepper (raw)
2 piece
red onion (raw)
75 g
garlic (raw)
50 g
thyme (fresh)
3 sprig
Rice
rice (raw)
1200 g
oil
120 ml
onion (chopped)
100 g
tomato paste
327 g
blended tomato sauce (blended)
410 g
salt
2.5 tsp
chicken bouillon cube (crushed)
1 piece
dried thyme (dried)
1 tbsp
bay leaves
2 piece
curry powder (ground)
1 tbsp
chicken stock
480 ml
water
480 ml
Instructions
Marinate the chicken
Prepare and marinate the chicken thighs with aromatic spices.
Cook the chicken
Cook the marinated chicken until tender and flavorful.
Blend the tomato sauce
Blend tomatoes, peppers, and aromatics into a smooth sauce.
Wash and prepare the rice
Rinse rice thoroughly until water runs clear.
Fry the onions and tomato paste
Fry onions until translucent, then add tomato paste and fry until oil separates.
Add tomato sauce and spices
Add blended tomato sauce and all spices to create the base flavor.
Add stock and water
Add chicken stock and water to create the cooking liquid.
Add rice and cook
Add washed rice and cook until liquid is absorbed.
Steam the rice
Cover and steam rice on low heat to finish cooking.
Rest and serve
Let rice rest briefly, then fluff and serve with chicken.
Original recipe
Storage
Store rice and chicken separately for best results. Reheat with a little liquid to restore moisture.
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