Nigerian Jollof Rice with Chicken
Nigerian-style jollof rice cooked in a seasoned tomato and pepper base with chicken drumsticks. The rice should be tender, separate, and deeply flavored.
Prep
25m
Cook
55m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Chicken
- 8pcsChicken Drumstick
- 60mlVegetable Oil
Base
- 10gSalt
- 2gBlack Pepper
- 300gTomato (roughly chopped)
- 150gOnion (roughly chopped)
- 200gRed Bell Pepper (roughly chopped)
- 20gScotch Bonnet Chili (roughly chopped)
- 60gTomato Paste
- 8gCurry Powder
- 3gDried Thyme
- 2pcsBay Leaf
Rice
- 500gParboiled Rice (rinsed)
- 700mlChicken Stock
- 300mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat part of the vegetable oil in a heavy pot over medium heat. Season the chicken drumsticks lightly and brown it well on all sides, then transfer it to a plate.
- 02
Blend the tomato, onion, red bell pepper, and scotch bonnet chili until smooth.
- 03
Return the pot to medium heat with the remaining vegetable oil, pour in the blended mixture, and cook until it darkens, thickens, and the raw smell fades.
- 04
Stir in the tomato paste, curry powder, dried thyme, bay leaves, salt, and black pepper, and cook until the paste is fully fried into the sauce.
- 05
Pour in the chicken stock and water and bring the pot to a brisk simmer around 95°C (205°F).
- 06
Add the parboiled rice, stir once, then return the browned chicken drumsticks to the pot. Cover tightly and cook on low heat until the rice is tender and the chicken is cooked through, ensuring the chicken reaches 74°C (165°F).
- 07
Let the rice rest off the heat for a few minutes before fluffing and serving.
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