Sierra Leonean Jollof Rice with Chicken
Sierra Leonean jollof rice cooks rice and chicken in a concentrated tomato and pepper base. This version includes carrot and green beans and cooks the chicken to a safe internal temperature before serving.
Prep
25m
Cook
50m
Serves
4
Regional versions
Compare how this dish changes by country.
- Côte d’Ivoire
- Mali
- Niger
- Nigeria
- Sierra Leone
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 400gWhite Rice (rinsed)
Chicken
- 500gChicken Thigh (cut into large pieces)
Sauce
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 300gTomato (finely chopped)
- 60gTomato Paste
- 180gRed Bell Pepper (finely chopped)
Rice
- 120gCarrot (cut into thin strips)
- 150gGreen Bean (trimmed)
Sauce
- 50mlVegetable Oil
Rice
- 850mlChicken Stock
- 2pcsBay Leaf
Sauce
- 4gChili Powder
Rice
- 12gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot and brown the chicken thigh pieces on several sides, then transfer them to a plate.
- 02
Add the onion and cook until soft. Add the garlic, tomato, tomato paste, red bell pepper, and chili powder and cook until concentrated.
- 03
Return the chicken thigh pieces and pour in the chicken stock. Add the bay leaves, salt, and black pepper and simmer until the chicken is nearly cooked.
- 04
Stir in the white rice and spread the carrot and green beans over the top.
- 05
Cover tightly and cook over low heat until the rice is tender, the liquid is absorbed, and the chicken thigh pieces reach 74°C (165°F).
- 06
Remove from the heat and rest, covered, for 10 minutes.
- 07
Remove the bay leaves, fluff the rice gently, and serve.
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