Jollof Rice

Name: Jollof Rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 4 -5 tablespoons oil (coconut oil would be traditional); 1 chicken, large, cut into pieces; 4 onions, peeled and sliced; salt and white pepper; 5 -10 ml hot pepper (chopped, use fresh or dried); 4 garlic cloves (the pungent kind); 1 tablespoon thyme, the fresh leaves; 2 tablespoons ginger, fresh, finely chopped; 2 teaspoons cinnamon; 2 -4 cups rice, raw; 6 tomatoes, large, ripe, peeled and chopped; 2 sweet peppers, green, chopped, seeds removed; 2 -4 carrots, large, chopped; 2 -3 cups green beans, chopped up; 2 ounces tomato paste (or use 1 small can); 2 -4 cups chicken broth, depending on how much rice you use (or use water)

⏱ 80 mins 🍽 8 serving(s) 🏷 Stew

This celebrated West African staple is a vibrant one-pot stew with countless regional interpretations. It is commonly prepared with chicken, though other proteins are also used. The dish combines rice with a rich base of tomatoes, onions, and aromatic spices like ginger, garlic, and cinnamon, along with carrots and green beans. It simmers together to create a deeply flavourful meal, often garnished with hard-boiled eggs. The recipe yields enough for eight servings.

Ingredients

4 -5 tablespoons oil (coconut oil would be traditional)
1 chicken, large, cut into pieces
4 onions, peeled and sliced
salt and white pepper
5 -10 ml hot pepper (chopped, use fresh or dried)
4 garlic cloves (the pungent kind)
1 tablespoon thyme, the fresh leaves
2 tablespoons ginger, fresh, finely chopped
2 teaspoons cinnamon
2 -4 cups rice, raw
6 tomatoes, large, ripe, peeled and chopped
2 sweet peppers, green, chopped, seeds removed
2 -4 carrots, large, chopped
2 -3 cups green beans, chopped up
2 ounces tomato paste (or use 1 small can)
2 -4 cups chicken broth, depending on how much rice you use (or use water)

Method

Warm the oil in a very big pan, soup pot, or large wok. Cook the chicken pieces until they are browned on every side. Take them out and set them aside.
Place the onions, salt, pepper, hot pepper, garlic, thyme, ginger, and cinnamon into the pot. Stir and allow them to cook for a moment. Mix in the raw rice, chopped tomato, peppers, carrots, and green beans.
Combine the tomato paste with the broth or water, then pour this mixture into the pot. (Adjust the liquid amount based on how many cups of rice you are using).
Bring everything to a boil, then reduce to a simmer. When the cooking time is roughly half done, return the chicken to the pot.
Put the lid on (though you can also cook without it) and continue cooking over a low heat until the rice and vegetables are tender. Stir the stew now and then, taking care to stop it sticking at the base. You may need to add a little more liquid during the process.
It can be finished with sliced hard-boiled eggs as a garnish.

Nutrition (per serving)

Sodium304000 mg

Recipe details

CategoryStew

AuthorZurie