She Makes Perfect Nigerian Party Jollof Rice // Tips to delicious Jollof Rice Recipe 😋

Ingredients

• 3 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 4 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 2 tablespoons Tomato Paste (for deep colour and umami)
• 1 cup Tomato Purée (smooth, no seeds)
• 1 large Red Bell Pepper (seeded and chopped)
• 1 small Scotch Bonnet Pepper (finely minced; adjust to heat preference)
• 2 medium Onion (half sliced, half diced)
• 4 pieces Garlic Cloves (minced)
• 1 tablespoon Fresh Ginger (peeled and minced)
• ¼ cup Vegetable Oil (for frying the base)
• 2 pieces Seasoning Cubes (Maggi or Knorr, optional)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Dried Thyme (crushed)
• 2 pieces Bay Leaf
• 1 teaspoon Curry Powder
• 1 pound Chicken Thighs (bone‑in, skin removed, cut into bite‑size pieces)
• ½ cup Frozen Peas and Carrots (optional, added near the end)

Instructions

1. Prepare Ingredients

   Rinse the rice under cold water until the water runs clear; set aside. Slice one onion thinly, dice the other. Blend red bell pepper, scotch bonnet, fresh tomatoes, and half of the sliced onion into a smooth puree.

   Time: PT10M

2. Fry the Base (Tomato Sauce)

   Heat vegetable oil in the pot over medium heat (about 350°F). Add the remaining sliced onion and sauté until translucent (2‑3 minutes). Stir in minced garlic and ginger; cook 30 seconds. Add the blended pepper‑tomato puree, tomato paste, thyme, bay leaf, curry powder, and seasoning cubes. Cook, stirring frequently, until the sauce deepens in colour and the raw tomato smell disappears, about 10‑12 minutes.

   Time: PT12M

   Temperature: 350°F

3. Add Chicken and Season

   Add the chicken pieces to the sauce, stir to coat, and cook for 5‑6 minutes until the chicken is lightly browned. Season with salt and adjust seasoning if needed.

   Time: PT6M

   Temperature: 350°F

4. Incorporate Rice and Stock

   Stir in the rinsed rice, ensuring each grain is coated with the sauce. Pour in the chicken stock, give a gentle stir, and bring to a gentle boil.

   Time: PT5M

   Temperature: 350°F

5. Simmer and Steam

   Reduce heat to low, cover tightly with the lid, and let the rice simmer for 20‑25 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid frequently.

   Time: PT25M

6. Add Vegetables and Rest

   Gently fold in frozen peas and carrots (if using). Cover again and let sit off‑heat for 5 minutes to steam the veggies and allow the rice to firm up.

   Time: PT5M

7. Serve

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

   Time: PT2M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

65 g

Fat

12 g

Fiber

4 g