How To Make Nigerian Jollof Rice and Chicken Stew

Ingredients

• 2 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 2 tablespoons Tomato Paste (regular canned tomato paste)
• 4 medium Fresh Tomatoes (roughly chopped)
• 2 Scotch Bonnet Peppers (seeds removed for less heat, or keep for extra spice)
• 1 large Onion (peeled and roughly chopped)
• 4 cloves Garlic (peeled)
• 1 inch Fresh Ginger (peeled and sliced)
• 1 teaspoon Curry Powder
• 2 Chicken Bouillon Cubes (crushed)
• 1/2 cup Vegetable Oil (plus extra for frying plantains)
• 2 teaspoons Salt (plus extra for seasoning at the end)
• 4 cups Water (hot)
• 1.5 pounds Chicken Pieces (thighs or drumsticks) (skin on, bone in for flavor)
• 1 teaspoon Dried Smoked Shrimp Powder (adds umami, optional)
• 2 large Ripe Plantains (peeled and sliced on a bias)
• 2 cups Vegetable Oil for Frying (maintain 350°F for frying)

Instructions

1. Prep Vegetables

   Roughly chop the onion, scotch bonnet peppers, fresh tomatoes, garlic cloves, and slice the ginger into manageable pieces.

   Time: PT10M

2. Blend Red Stew Base

   Place the chopped onion, peppers, tomatoes, garlic, ginger, curry powder, and crushed bouillon cubes into a blender. Add 1/4 cup vegetable oil and blend until smooth.

   Time: PT5M

3. Cook Red Stew

   Heat the remaining oil in the large pot over medium‑high heat. Pour in the blended puree and sauté, stirring constantly, until the mixture darkens, the oil begins to separate, and the aroma deepens (about 15 minutes).

   Time: PT15M

4. Start Jollof Rice

   Add the tomato paste to the pot and fry for 3 minutes until it turns a rusty color. Stir in the rinsed rice, coating each grain, and toast for 5 minutes to develop a nutty flavor.

   Time: PT8M

5. Add Liquid and Bake

   Pour the hot red stew sauce, hot water, and generous salt over the rice. Bring to a rapid boil, then cover the pot tightly and place it in a pre‑heated 350°F oven. Bake for 20‑30 minutes until the rice is tender and the liquid is fully absorbed.

   Time: PT30M

   Temperature: 350°F

6. Brown Chicken for Stew

   While the rice bakes, heat a separate pot with a splash of oil over medium‑high heat. Season the chicken pieces generously with salt and brown on all sides (about 10 minutes).

   Time: PT10M

7. Simmer Chicken Stew

   Add the remaining red stew sauce and the dried smoked shrimp powder to the browned chicken. Reduce heat to low, cover, and let simmer for 30‑45 minutes until the chicken is fall‑off‑the‑bone tender.

   Time: PT45M

8. Fry Plantains

   Heat 2 cups of oil in a deep skillet to 350°F. Fry the bias‑cut plantain slices until golden brown and slightly caramelized, turning once (about 8‑10 minutes). Remove and drain on paper towels, then sprinkle lightly with salt.

   Time: PT10M

   Temperature: 350°F

9. Finish & Plate

   Remove the Jollof rice from the oven, fluff with a fork, and discard any excess oil. Serve a generous portion of rice topped with chicken stew and a side of fried plantains.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

80g

Fat

20g

Fiber

5g