Jollof Rice is a popular and delicious West African dish that is loved by many. It is a one-pot meal made with rice, tomatoes, and spices, and is often served with chicken or fish. Jollof Rice is a versatile dish that can be customized to suit your taste preferences.
In this recipe, we will be using chicken and serving it with traditional West African sides such as fried plantains and coleslaw.
For a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth. You can also add in diced vegetables such as bell peppers or carrots for extra flavor and nutrition.
African Jollof Rice with Chicken Recipe
Jollof rice is a popular and delicious West African dish that is loved by many. It is a one-pot meal made with rice, tomatoes, and spices, and is often served with chicken or fish. In this recipe, we will be using chicken and serving it with traditional West African sides such as fried plantains and coleslaw.
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Equipment
- Pot Large, Or Dutch Oven
- Slow Cooker (Optional)
Ingredients
- 4 Bone-In, Skin-On Chicken Thighs
- 2 tbsp Olive Oil
- 1 Onion Large, Diced
- 3 Garlic Cloves Minced
- 2 tbsp Tomato Paste
- 2 cups Long-Grain Rice
- 3 cups Chicken Broth
- 1 can Tomatoes (14 Oz) Diced
- 1 tbsp Smoked Paprika
- 1 tbsp Dried Thyme
- 1 tsp Cayenne Pepper
- Salt To Taste
- Pepper To Taste
- Fried Plantains To Serve
- Coleslaw To Serve
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until browned. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the diced onion and garlic and sauté for 2-3 minutes until softened. Add the tomato paste and cook for an additional 2 minutes.
- Add the long-grain rice, chicken broth, canned diced tomatoes, smoked paprika, dried thyme, cayenne pepper, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
- While the rice is cooking, prepare the fried plantains and coleslaw.
- Serve the jollof rice with the chicken, fried plantains, and coleslaw.
Additional Instructions For Slow Cooker:
- In a skillet over medium heat, brown the chicken in the olive oil. Transfer the chicken to the slow cooker.
- In the same skillet, sauté the onion and garlic until softened. Add the tomato paste and cook for an additional 2 minutes.
- Add the sautéed onion and garlic mixture, long-grain rice, chicken broth, canned diced tomatoes, smoked paprika, dried thyme, cayenne pepper, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Notes
Additional Tips: For a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth. You can also add in diced vegetables such as bell peppers or carrots for extra flavor and nutrition.
Nutrition
Serving: 1Chicken Thigh w/ RiceCalories: 610kcalCarbohydrates: 67gProtein: 33gFat: 22gSodium: 1290mgFiber: 3g
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