Nigerian Jollof Rice 🌾

Ingredients

• 2 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 1/4 cup Tomato Paste (preferably double‑strength)
• 3 large Fresh Tomatoes (peeled and blended)
• 1 large Red Bell Pepper (seeded and blended with tomatoes)
• 1 medium Onion (finely chopped)
• 3 pieces Garlic Cloves (minced)
• 1 tablespoon Fresh Ginger (grated)
• 2 cups Chicken Stock (low‑sodium)
• 1/4 cup Vegetable Oil (for sautéing)
• 4 pieces Chicken Thighs, bone‑in, skinless (optional, browned first)
• 1 teaspoon Thyme (dried)
• 1 piece Bay Leaf (whole)
• 1 teaspoon Curry Powder (mild)
• 1/2 teaspoon White Pepper (ground)
• 1 teaspoon Salt (adjust to taste)
• 1 small Scotch Bonnet Pepper (optional, finely chopped for heat)

Instructions

1. Prepare Ingredients

   Rinse the rice until water runs clear and set aside. Peel, core and blend the tomatoes, red bell pepper, and Scotch bonnet (if using) into a smooth puree. Finely chop the onion, mince the garlic, and grate the ginger.

   Time: PT15M

2. Brown the Chicken (optional)

   Heat 2 tbsp of vegetable oil in the pot over medium‑high heat. Add the chicken thighs, season with a pinch of salt, and brown on both sides, about 4‑5 minutes per side. Remove and set aside.

   Time: PT10M

   Temperature: medium

3. Sauté Aromatics

   Add the remaining oil to the same pot. Reduce heat to medium and sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and grated ginger; cook another 1 minute until fragrant.

   Time: PT5M

   Temperature: medium

4. Cook Tomato Base

   Stir in the tomato paste and cook, stirring constantly, for 2‑3 minutes to deepen the flavor. Then add the blended tomato‑pepper puree, bring to a gentle boil, and simmer for 8 minutes, allowing the mixture to reduce slightly.

   Time: PT10M

   Temperature: medium

5. Season the Sauce

   Add thyme, bay leaf, curry powder, white pepper, and salt. Stir well and pour in the chicken stock (or vegetable stock). Bring the mixture back to a boil, then reduce to a low simmer for 5 minutes.

   Time: PT5M

   Temperature: low

6. Add Rice and Chicken

   Return the browned chicken pieces to the pot (if using). Add the rinsed rice, stirring gently to coat each grain with the sauce. Cover the pot tightly and simmer on low heat for 20 minutes, or until the rice is tender and liquid is absorbed.

   Time: PT20M

   Temperature: low

7. Rest and Fluff

   Turn off the heat and let the pot sit, covered, for 5 minutes. Then remove the lid, fluff the rice with a fork, and discard the bay leaf.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

12g

Carbohydrates

65g

Fat

12g

Fiber

4g