Ingredients
Scale
- 2 cups long-grain rice
- 1 pound chicken, cut into pieces
- 1 cup chopped tomatoes (fresh or canned)
- 1/2 cup tomato paste
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2–3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1–2 cups chicken broth
- Salt and pepper to taste
- Vegetable oil for frying
- Optional: Fresh herbs for garnish (parsley or cilantro)
Instructions
- Gather all your ingredients and ensure that vegetables are fresh and chopped.
- In a large pot, heat vegetable oil and sauté onions until translucent, then add garlic, ginger, bell pepper, chopped tomatoes, and tomato paste; simmer until thickened.
- Add rinsed rice and chicken broth to the pot, season with thyme, curry powder, salt, and pepper. Cover and cook on low heat until rice absorbs all liquids (20-30 minutes).
- In a separate skillet, brown chicken pieces, then transfer them to the pot with rice to meld flavors together.
Notes
- Leftover jollof rice with chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, consider freezing, ensuring it’s completely cooled before doing so.
- This dish can be garnished with fresh herbs like parsley or cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: West African
- Diet: Omnivore
Nutrition
- Serving Size: 1 cup
- Calories: 400 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg