Jollof Rice with Chicken

Name: Jollof Rice with Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: african
Ingredients: 8 skinless, boneless chicken thighs cut into large pieces; 3 tbsp vegetable or sunflower oil; 1 large onion halved and sliced; 3 tbsp tomato purée; 1 chicken stock cube; 400g basmati rice; 1 red pepper deseeded and thickly sliced; 1 yellow pepper deseeded and thickly sliced; 100g okra halved; bunch coriander roughly chopped, to serve; 2 garlic cloves; 2 x 400g cans plum tomatoes; thumb-size piece fresh root ginger; 1 scotch bonnet chilli, deseeded

3.20 (63)

⏱ 70 mins 🍽 Serves 4 🌶 african ✅ Easy 🏷 Main course

This is our version of a classic spicy African rice dish, featuring seasoned chicken thighs cooked in a rich tomato, ginger and chilli sauce. Basmati rice is simmered with peppers and okra until tender, creating a complete one-pan meal. It serves four people and takes about 70 minutes to prepare and cook. The finished dish is garnished with fresh coriander for a vibrant finish.

Ingredients

8 skinless, boneless chicken thighs cut into large pieces
3 tbsp vegetable or sunflower oil
1 large onion halved and sliced
3 tbsp tomato purée
1 chicken stock cube
400g basmati rice
1 red pepper deseeded and thickly sliced
1 yellow pepper deseeded and thickly sliced
100g okra halved
bunch coriander roughly chopped, to serve
2 garlic cloves
2 x 400g cans plum tomatoes
thumb-size piece fresh root ginger
1 scotch bonnet chilli, deseeded

Method

Season the chicken pieces with salt and pepper. In a large deep frying pan, heat 2 tbsp of the oil and fry the meat for about 5 mins until golden on all sides. Transfer the chicken to a plate.
Pour the remaining oil into the pan and fry the sliced onions for about 5 mins until soft. Meanwhile, prepare the base by blending the garlic, canned tomatoes, ginger and chilli in a food processor until smooth.
Stir the tomato purée into the onions and fry for another 2 mins. Add the blended ginger and chilli mixture. Crumble in the stock cube, stir, then pour in 600ml boiling water. Return the chicken to the pan, bring to a boil and simmer for 15 mins.
Place the rice in a large bowl, cover with cold water and wash the grains by hand. Drain and repeat this process twice until the water is clear. Add the rice to the pan, reduce to a simmer, then cover tightly with foil and a lid. Cook for 20 mins.
Remove the lid (the rice will still be firm) and arrange the pepper slices and okra halves over the rice. Cover again and cook for 10 mins until the vegetables are soft and the rice is tender. Before serving, gently mix the vegetables through the rice and scatter with chopped coriander.

Nutrition (per serving)

Calories705 kcal

Fat15 g

Saturates3 g

Carbs98 g

Sugars15 g

Fibre5 g

Protein51 g

Sodium692 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineafrican