Authentic Ghanaian Jollof Rice

Ingredients

• 2.5 lbs Chicken (bone-in, cut into pieces) (Use any cut; thighs and drumsticks preferred for flavor)
• 2 large Yellow onions (1 for stew base, 1 for chicken seasoning)
• 1 large Red onions (For chicken seasoning)
• 2 whole Habanero pepper (Adjust to taste for heat)
• 1 tsp Rosemary (fresh or dried) (For chicken seasoning)
• 5 cloves Garlic cloves (For chicken seasoning and stew base)
• 2 inches Ginger (Peeled and chopped)
• 1 large Green bell pepper (Chopped, for garnish and flavor)
• 2 tsp Chicken seasoning powder (For chicken and stew)
• 2 tsp Curry powder (For chicken and stew)
• 2 tsp All-purpose seasoning (For chicken and stew)
• to taste Salt (For chicken, stew, and rice)
• 200 ml Olive oil (or sunflower oil) (For stew base)
• 4.5 tbsp Tomato paste
• as needed Water (For thinning stew and cooking rice)
• 1.5 lbs Canned plum tomatoes (or fresh tomatoes, blended) (Blended until smooth)
• 2 leaves Bay leaves (dried) (For stew flavor)
• 0.5 tsp Nutmeg powder (For stew)
• 3.5 cups Long grain Jasmine rice (Uncooked, not parboiled)

Instructions

1. Prepare and Blend Natural Spices

   Peel and roughly chop 1 yellow onion, 1 red onion, garlic, ginger, and habanero pepper. Add rosemary. Blend together until smooth. Set aside half for chicken, half for stew.

   Time: PT10M

2. Season and Steam Chicken

   Place chicken pieces in a large pot. Add half of the blended spice mix, 1 tsp chicken seasoning, 1 tsp curry powder, 1 tsp all-purpose seasoning, and salt. Mix well. Cover and steam over low-medium heat for 20 minutes. Do not add water; chicken will release its own juices.

   Time: PT20M

   Temperature: Medium heat

3. Remove and Air Fry Chicken

   Remove chicken from pot and set aside. Optionally, air fry, oven-bake, or deep fry until golden and crisp. Reserve the chicken stock in the pot for later.

   Time: PT15M

   Temperature: 200°C (air fryer/oven)

4. Start Stew Base

   In a large pot, heat 200 ml olive oil over medium heat. Add 1 chopped yellow onion and sauté for 3 minutes until fragrant.

   Time: PT3M

   Temperature: Medium heat

5. Add Blended Spices

   Add remaining half of blended spice mix to the onions. Sauté for 2 minutes, stirring frequently.

   Time: PT2M

   Temperature: Medium heat

6. Add Tomato Paste

   Add 4.5 tbsp tomato paste. Stir and cook for 2 minutes. Add 1/4 cup water to loosen, then cover and cook for 5-6 minutes on medium heat.

   Time: PT8M

   Temperature: Medium heat

7. Add Blended Tomatoes and Seasonings

   Add 1.5 lbs blended canned plum tomatoes. Stir well. Add bay leaves, 1 tsp curry powder, 1 tsp all-purpose seasoning, 1/2 tsp nutmeg powder, and more chicken seasoning to taste. Add a splash of water if too thick. Cover and simmer for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Medium heat

8. Wash Rice

   While stew simmers, measure 3.5 cups long grain Jasmine rice. Rinse under cold water, swishing with your hand, until water runs clear. Drain well.

   Time: PT7M

9. Combine Rice, Stew, and Chicken Stock

   Add washed rice to the stew. Stir gently to combine. Add reserved chicken stock (about 2 cups). Ensure rice is just covered with liquid (add water if needed). Taste and adjust salt.

   Time: PT5M

10. Add Bell Peppers and Simmer Rice

    Add chopped green bell pepper. Stir gently. Cover pot and cook on low-medium heat for 10 minutes. Stir, then cover and cook another 20 minutes, stirring once more to ensure even cooking.

    Time: PT30M

    Temperature: Low-medium heat

11. Final Steam and Serve

    Once rice is tender and liquid absorbed, fluff gently with a fork. Serve with chicken and a fresh salad if desired.

    Time: PT5M

12. Cleanup

    Wash all used pots, blender, utensils, and cutting board. Wipe down counters and stove.

    Time: PT25M

Nutrition Facts

Calories

600

Protein

22g

Carbohydrates

80g

Fat

20g

Fiber

4g