Nigerian Aunties Try Other Nigerian Aunties Jollof Rice

Ingredients

• 2 cups Basmati Rice (uncooked, rinsed until water runs clear)
• 1 pound Chicken Thighs (bone‑in, skinless, cut into bite‑size pieces)
• 1 cup Tomato Puree (canned or fresh blended tomatoes)
• 2 Fresh Tomatoes (medium, blended with pepper)
• 1 Red Bell Pepper (seeded and chopped)
• 1 Scotch Bonnet Pepper (whole, pierced with a fork; adjust to heat preference)
• 1 large Onion (finely sliced)
• 3 Garlic Cloves (minced)
• 1 inch Fresh Ginger (peeled and minced)
• ¼ cup Vegetable Oil (for sautéing)
• 2 tablespoons Tomato Paste (adds depth of flavor)
• 2 Bay Leaf (dried)
• 1 teaspoon Dried Thyme
• 1 teaspoon Curry Powder
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (ground)
• 3 cups Chicken Stock or Water (use stock for richer flavor)
• 1 teaspoon Sugar (balances acidity, optional)

Instructions

1. Prep All Ingredients

   Rinse the basmati rice until water runs clear. Slice the onion, mince garlic and ginger, blend fresh tomatoes with red bell pepper, and set the scotch bonnet aside whole.

   Time: PT10M

2. Season and Marinate Chicken

   Toss chicken pieces with salt, black pepper, thyme, and curry powder. Let sit for 5‑10 minutes while you finish prep.

   Time: PT5M

3. Brown the Chicken

   Heat 2 Tbsp of oil in the skillet over medium‑high heat. Add chicken pieces and brown on all sides, about 5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: Medium‑high

4. Sauté Aromatics

   In the same skillet, add remaining oil if needed. Sauté sliced onion, garlic, and ginger until onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium

5. Build the Tomato Base

   Stir in tomato paste and cook for 2 minutes, then add the blended tomatoes, bell pepper, and whole scotch bonnet. Simmer for 5 minutes, allowing the flavors to meld.

   Time: PT7M

   Temperature: Medium

6. Add Stock and Seasonings

   Pour in chicken stock (or water), add bay leaves, a pinch of sugar, and adjust salt. Bring to a gentle boil, then reduce to a simmer for 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Incorporate Rice and Chicken

   Stir in the rinsed basmati rice, ensuring each grain is coated with the tomato sauce. Return the browned chicken pieces to the pot, nestling them into the rice.

   Time: PT3M

   Temperature: Medium

8. Cook the Jollof

   Cover the pot tightly, reduce heat to low, and let the rice steam for 20 minutes, or until the liquid is absorbed and rice is tender.

   Time: PT20M

   Temperature: Low

9. Rest and Fluff

   Turn off the heat and let the pot sit, still covered, for 5 minutes. Remove bay leaves, discard the whole scotch bonnet, then gently fluff the rice with a fork.

   Time: PT5M

10. Serve

    Transfer the Jollof rice to a serving platter, garnish with fresh chopped parsley or sliced green onions if desired, and serve hot.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

70 g

Fat

10 g

Fiber

2 g