People love Jollof rice and chicken so much that they tend to see chicken as the major ingredient in jollof rice and neglect the rice itself, which is the first ingredient of jollof rice (be it native jollof or party jollof).

Chicken jollof rice is a tasty dish that’s loved almost by everyone in the world though its root is traced to the West African region. This dish is the ultimate comfort delicacy, made with chicken thighs, rice, and a blend of spices and vegetables.

This discourse contains everything you need to know about Jollof rice and chicken as a tasty combo and dish treasured for its inviting status. Yes, jollof rice cooked with chicken is regarded as the most sought-after dish of the jollof family.

Thus, so many people love preparing their jollof rice instead of beef, fish or any other recommended proteinous ingredients. The headings below will highlight the methods involved in coking chicken jollof rice, the recipes and the essential ingredients.

Ingredients for Jollof Rice and Chicken

Have you got some ideas about the chicken jollof rice’s ingredients? If you have not, here is an opportunity for you to do so. One might ask, is it necessary to know the major ingredients for jollof rice and chicken when one can always buy the best in the best eatery?

Yes, you can always buy the best in popular eateries, but have you not thought it wise to learn how to prepare the same for yourself and save yourself some unnecessary expenses?

Apart from cooking for yourself, you need a list of these ingredients for knowing sake and maybe reproduce them in texts for articles or blogs for others to learn from.

Below are the major ingredients for Jollof rice and chicken:

1. 6 medium tomatoes, sliced

2. 1 red bell pepper, stemmed, seeded and quartered

3. 3. 2 small red onions, 1 quartered, 1 diced

4. 1 scotch bonnet pepper, or habanero, stem removed

5. ½ cup vegetable oil(120 mL), plus 2 tablespoons

6. 1 lb boneless chicken thighs(450 g), cubed

7. 2 teaspoons curry powder

8. 1 teaspoon dried thyme

9. 2 cups parboiled long-grain rice(400 g), washed

10. 2 stock cubes

11. ¾ cup water(180 mL)

How to Prepare Jollof Rice and Chicken

Here is how to cook jollof rice and chicken. These steps are universal and they are easy to follow. If you adhere to them strictly, you will make the dream dish you desire.

The guide is highlighted below:

1. Add the tomatoes, red bell pepper, the onion, and pepper to a blender and blend until smooth.

2. In a pot over medium heat, add 2 tablespoons of oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has turned brown about 8-10 minutes. Remove chicken from pot and keep aside.

3. Raise heat to medium-high with the same pot, add pureed tomato mixture, cooking until reduced by half.
Add in the remaining oil, and fry the sauce for 8-10 minutes.

4. Stir in chicken with rice, stock and thyme leaves.

5. Cover the pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.

6. Once the rice is done, fluff up before serving.

Enjoy!

How to Make Jollof Rice and Chicken

Wash chicken thighs, and clean them with a paper towel. Combine spices and mix well. Sprinkle both sides with a great amount of the spice blend.

Or you may use salt and pepper or your preferred spice mix. Add about 2 tablespoons of oil to the skillet Dutch oven or oven-safe pot/pan. Brown chicken on both sides for up to three minutes each. Be very careful with the chicken, it mustn’t burn.

Preheat oven to 350 degrees F (176C). Put the rice into a big bowl, cover with cold water, and use your hands to wash the grains. Tip the water out then do it twice until the water runs clear. Remove from the pan and keep aside.

Get rid of excess oil from the pan and leave approximately about 2-3 tablespoons of oil. Add onions, thyme, garlic, and sauté til soft but not golden, about 2-3 minutes. Then add rice and stir for another two minutes.

Gently pour tomato sauce, and add every remaining ingredient: chicken stock, paprika, white pepper, salt, and bouillon EXCEPT the vegetables. Add the chicken back and take it to a boil.

Place in a pre-heated oven and cook for about 20 minutes then put in the vegetables and cook for another 10-15 minutes. Remove it to cool and serve.