JOLLOF RICE
Popular and spicy West African chicken and rice dish.
Provided by EEANDOH
Categories World Cuisine Recipes African
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
- Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
- Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
Nutrition Facts : Calories 332 calories, Carbohydrate 33.5 g, Cholesterol 46.1 mg, Fat 13.4 g, Fiber 3.6 g, Protein 19.8 g, SaturatedFat 3.4 g, Sodium 712.6 mg, Sugar 7 g
JOLLOF RICE WITH CHICKEN
Our take on this spicy African rice dish. It's an easy base that can be used for soups or sauces, too.
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate.
- Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.
- Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins.
- Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.
- Take the lid off (the rice won't be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.73 milligram of sodium
CHICKEN JOLLOF RICE RECIPE BY TASTY
Here's what you need: medium tomatoes, red bell pepper, small red onions, scotch bonnet pepper, vegetable oil, boneless chicken thighs, curry powder, dried thyme, parboiled long grain rice, stock cubes, water
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
- In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
- Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
- Add in remaining oil, and fry sauce for 8-10 minutes.
- Stir in chicken, along with rice, stock and thyme leaves.
- Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
- Once rice is cooked, fluff up before serving.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 68 grams, Fat 24 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
JOLLOF RICE WITH CHICKEN
This version of jollof rice adds chicken for a filling dinner that cooks all in one pan. Perfect for the family. Each serving provides 549 kcal, 44g protein, 74.5g carbohydrates (of which 14g sugars), 7.5g fat (of which 1.5g saturates), 4g fibre and 1.2g salt.
Provided by BBC Food
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Tip the basmati rice into a large bowl and cover with cold water. Set aside.
- Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1-2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3-4 minutes, or until just softened but not coloured.
- Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well.
- Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed.
- Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve.
Nutrition Facts : Calories 549kcal, Carbohydrate 74.5g, Fat 7.5g, Fiber 4g, Protein 44g, SaturatedFat 1.5g, Sugar 14g
JOLLOF RICE AND CHICKEN
Posting this recipe for ZWT II - Africa/Middle East. Jollof rice originated in French colonial Africa. The subtle combination of flavors compares to the chicken jambalaya served in New Orleans homes. This recipe taken from "Avons International Cookbook"
Provided by Chabear01
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings.
- Add onion to drippings, cook till tender, not brown. Drain off fat.
- Return chicken to skillet.
- Combine undrained tomatoes; chicken broth; bay leaf; ginger; cinnamon; thyme; salt and ground red pepper.
- Pour over chicken, DO NOT STIR. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat.
- Add rice, making sure all the rice is covered by the liquid. Cover; simmer for 30 minutes more or till rice is tender.
- Remove bay leaf. Sprinkle with snipped parsley.
Nutrition Facts : Calories 670.8, Fat 39.3, SaturatedFat 10.7, Cholesterol 170.2, Sodium 611.1, Carbohydrate 30.1, Fiber 1.6, Sugar 2.9, Protein 46.3
JOLLOF RICE
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
Provided by The New York TImes
Categories side dish
Time 1h
Yield 7 1/2 cups rice
Number Of Ingredients 14
Steps:
- In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
- Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
- Stir in the rice until well mixed, then reduce the heat to low.
- Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams
NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS
This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.
Provided by Daisy
Categories World Cuisine Recipes African
Time 1h29m
Yield 8
Number Of Ingredients 21
Steps:
- Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
- Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
- Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
- Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
- Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.
Nutrition Facts : Calories 703.2 calories, Carbohydrate 96.3 g, Cholesterol 70.8 mg, Fat 22.8 g, Fiber 6.9 g, Protein 31.7 g, SaturatedFat 11.7 g, Sodium 942 mg, Sugar 16.5 g
JOLLOF RICE (RICE W/ CHICKEN, HAM & BEEF)
Posting this for ZWT 2006, this is a West African entree rich dish that I myself can't wait to make; it sounds really good and not difficult at all. Don't let the long directions throw you; it is mostly browning and stirring steps.
Provided by JanetB-KY
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Dry the chicken and beef with paper towels and sprinkle with salt and pepper.
- In a large heavy bottomed pan over moderate heat, heat 3 tbsp of the oil until a drop of water sizzles when dripped into it; brown the chicken in the oil a few pieces at a time until golden brown, turning as needed; when done transfer to a plate and set aside.
- Add the last 3 tbsp of oil to the pan and brown the beef in it, turning them frequently until they are well browned; add them to the chicken and set aside.
- Pour off all but a thin film of fat from the pan and add the onions; stirring up the browned bits from the meat, stir and cook the onions until soft and lightly browned; do NOT burn as it will add an acrid taste to the finished dish.
- Add the tomatoes, tomato paste, garlic, chili pepper, ginger and bay leaf.
- Raise the heat to high and still stirring cook for five minutes or until most of the liquid has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.
- Stir in the broth and water and return the beef to the pan; add the ham and turn the meats in the sauce until the pieces are evenly coated.
- Bring to a boil again then reduce the heat to low and simmer partially covered for 30 minutes.
- Add the chicken and any liquids around it, baste it with the sauce and let it simmer for ten minutes longer; then gently stir in the rice.
- Return the mixture to a simmer, cover partially and cook for 20 to 30 minutes or until the beef is tender and almost all the liquid in the pan has been absorbed by the rice.
- Remove the pan from the heat, cover tightly and let rest for 15 minutes before serving.
- Jollof rice is traditionally served with hot boiled cabbage or spinach and slices of hard boiled egg.
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