Jollof rice cooked with roasted chicken creates a perfect flavour and taste – How To

Jollof rice is a popular Nigerian dish in parties and at home. Unlike other Nigerian rice recipes, jollof rice can be cooked in different ways to create unique and distinct flavour. Traditionally, Nigerian jollof rice is served with fried chicken/turkey or fried fish along with salads and fried plantain as sides. In this recipe, I cooked the chicken with the jollof rice which makes it different from my other jollof rice recipe. The two recipes look the same when ready but I would say this is tastier.

Ingredients in Nigerian Jollof rice and chicken

300grams long grain rice, chicken legs, 70grams Gino tomato paste (small can), 2 Knorr cubes, 1 onion, 2 long red marconi peppers (also called long pointed pepper), 2 vine tomatoes, 2 garlic cloves, 1 medium size scotch bonnet/Jalapeno (or 2 if you want it a bit spicy), 1 teaspoon of thyme, 1 teaspoon of curry powder, 1 teaspoon of rosemary, 4-5 bay leaves, 1 ½ teaspoon of salt, 100mls cooking oil/olive oil, 2 teaspoons chicken seasoning, pepper flakes, 100mls cooking oil and 500-800mls chicken broth.

Preparing Jollof rice ingredients

Chicken legs: Season the chicken with salt, stock cube and chicken seasoning. You can use your preferred chicken seasoning and herbs. Heat up a non-stick skillet and add 100mls of cooking oil. Fry the chicken legs on both sides for 4mins each on high-medium heat. Place the chicken legs on an oven tray and roast for another 10-15 on 180C, so the chicken can cook all through. Once the chicken is ready, set it aside.

Pepper mix: Chop 1 medium size onion, 2 long red Marconi pepper, 2 large tomatoes, 2 garlic cloves and 1 scotch bonnet into small chunks. Blend until its smooth.

Chicken broth: If you’re making your own chicken broth, add 1 stock cube, pinch of salt, onions (and maybe herbs) and cook for 20mins. Depending on the amount of chicken you’re cooking, add enough water to be able to get 500-800mls of chicken broth for the jollof rice. I advise making your own chicken broth instead of buying a readymade one. In doing so, you know what ingredients are used. Homemade chicken broth also makes Nigerian jollof rice taste better.

What can you serve with Nigerian Jollof rice and chicken?

For Nigerians, it will be a crime to serve plain jollof rice at home or at a party. Jollof rice can be served with fried or roasted chicken/fish, salads, fried plantain and moin moin (Nigerian baked beans). Apart from these sides complimenting the dish, it also makes it a perfectly balanced dish.

How to make Nigerian Jollof rice and chicken

1. Cook the pepper mix over medium heat for about 12-15mins or until the water dries out. Stir half way through so it doesn’t get burnt. Set aside.
2. Place a non-stick saucepan on the hob and add 100mls of cooking oil (set hob to medium heat). You can use the same skillet used in frying the chicken legs. Add half of chopped onions (medium size) and stir fry for about 3mins. Pour 70g of Gino tomato paste and stir-fry until it’s properly mixed.
3. Add thyme, rosemary, curry, 2 Knorr cubes, 1 1/2 teaspoon of salt, 4-5 bay leaves and chicken broth (500-800mls) and stir all together.
4. Wash 300g (or 3cups) of uncooked rice in cold water; pour it into the pepper mix. Mix gently with a spatula so the rice doesn’t join up. Add more chicken broth or water if it looks thick.
5. Cover saucepan with tin foil, then add the pot cover and cook on medium heat for 15mins. Add the chicken legs into the jollof rice (The chicken should be well inserted leaving just the surface out) and cover again. Cook for another 10mins. Add more water or chicken broth if needed before covering, do not stir!
6. Remove the tin foil and check if the rice is well cooked and tasty (if needed, add water, salt or chicken broth); stir gently and leave to simmer for about 5mins on low heat.
7. Serve Jollof rice with fried or roasted chicken/fish, salads, fried plantain or moin moin (Nigerian baked beans).

How to preserve Jollof rice.

You can freeze Jollof rice in a lidded plastic bowl for up to a month. The longer you freeze it, the more it loses its taste. To serve, let is defrost fully and microwave for 5mins. If you plan to eat it within few days, you can store in the coolest part of your fridge and reheat on high heat for 5mins before serving.

Nigerian Jollof rice cooked with roasted chicken creates a perfect flavour and taste!

INGREDIENTS

• 300 grams Long grain rice
• 4 Chicken leg
• 70 grams Gino tomato paste
• 2 Long red marconi pepper
• 2 Vine tomatoes
• 2 Knorr cubes
• 2 Onion
• 2 Garlic cloves
• 1 Scotch bonnet
• 1 teaspoon Thyme
• 1 teaspoon Curry powder
• 1 teaspoon Rosemary
• 4-6 Bay leaves
• 1 teaspoon Chicken seasoning
• 100 mls Cooking oil
• 1 ½ teaspoon Salt
• 1 teaspoon Pepper flakes

DIRECTIONS

• Cook the pepper mix over medium heat for about 12-15mins or until the water dries out. Stir half way through so it doesn’t get burnt. Set aside.
• Place a non-stick saucepan on the hob and add 100mls of cooking oil (set hob to medium heat). You can use the same skillet used in frying the chicken legs. Add half of chopped onions (medium size) and stir fry for about 3mins. Add 70g of Gino tomato paste and stir-fry until it’s properly mixed.
• Add thyme, rosemary, curry, 2 Knorr cubes, 1 1/2 teaspoon of salt, 4-5 bay leaves and chicken broth (500-800mls) and stir all together.
• Wash 300g (or 3cups) of uncooked rice in cold water; pour it into the pepper mix. Mix gently with a spatula so the rice doesn’t join up. Add more chicken broth or water if it looks thick.
• Cover saucepan with tin foil, then the pot cover and cook on medium heat for 15mins. Add the chicken legs into the jollof rice (The chicken should be well inserted leaving just the surface out) and cover again. Cook for another 10mins. Add more water or chicken broth if needed before covering, do not stir!
• Remove the tin foil and check if the rice is well cooked and tasty (if needed, add water, salt or chicken broth); stir gently and leave to simmer for about 5mins on low heat.
• Serve Jollof rice with fried or roasted chicken/fish, salads, fried plantain or moin moin (Nigerian baked beans).
• Chicken
• Season the chicken with salt, stock cube, pepper flakes and chicken seasoning. You can use your preferred chicken seasoning and herbs. Heat up a non-stick skillet and add 100mls of cooking oil. Fry the chicken legs on both sides for 4mins each on high-medium heat. Place the chicken legs on an oven tray and roast for another 10-15 on 180C, so the chicken can cook all through. Once the chicken is ready, set it aside.

NOTES

• PS: Nutrition information is estimated using an online nutrition calculator and based on ingredients used.