Nigerian Jollof Rice And Chicken Recipes

NIGERIAN JOLLOF RICE AND CHICKEN RECIPE

Steps:

• 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).

NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS

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.

CHICKEN JOLLOF RICE RECIPE BY TASTY

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!