How to make the best Jollof Rice

Ingredients

• 2 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 1 lb Chicken Thighs (bone‑in, skin removed, cut into bite‑size pieces)
• 2 large Red Bell Peppers (seeds removed, cut into chunks for roasting)
• 3 medium Tomatoes (roughly chopped)
• 1 large Onion (half for sauce, half optional for garnish)
• 3 pieces Garlic Cloves (minced)
• 1 inch Fresh Ginger (peeled and minced)
• 4 tbsp Vegetable Oil (divided: roasting & frying)
• 2 tbsp Seasoning Powder (store‑bought Jollof seasoning blend)
• 1 tsp Dried Rosemary
• 1 tsp Curry Powder
• 2 cups Chicken Stock (low‑sodium)
• 1 cup Coconut Milk (optional, for creamier texture)
• to taste Salt
• to taste Black Pepper
• 1 tbsp Unsalted Butter (optional, added at the end for richness)

Instructions

1. Prepare Vegetables

   Wash the red bell peppers, tomatoes, and onion. Remove the seeds from the peppers, then roughly chop peppers, tomatoes, half of the onion, garlic cloves, and ginger.

   Time: PT15M

2. Roast Peppers and Tomatoes

   Preheat the oven to 425°F. Toss the chopped peppers and tomatoes with 2 tbsp vegetable oil on a baking sheet and roast for 15 minutes, stirring once halfway through.

   Time: PT15M

   Temperature: 425°F

3. Blend the Roasted Mix

   Transfer the roasted peppers, tomatoes, and remaining raw onion, garlic, and ginger into a high‑power blender. Blend until completely smooth—no water added. Set aside.

   Time: PT3M

4. Fry the Chicken

   Heat 1 tbsp vegetable oil in a large skillet over medium‑high heat. Add the chicken pieces and fry until browned on all sides, about 8 minutes. Remove and set aside.

   Time: PT8M

5. Sauté Onions

   In the same skillet, add the remaining 1 tbsp oil if needed and sauté the chopped onions for 2 minutes until translucent.

   Time: PT2M

6. Cook Tomato Paste

   Add 2 tbsp tomato paste (or a spoonful of the blended mix) to the onions and fry for 3 minutes, allowing the raw flavor to evaporate.

   Time: PT3M

7. Incorporate Blended Pepper‑Tomato Mix

   Stir in the smooth blended pepper‑tomato mixture. Fry for 3 minutes, letting the flavors meld.

   Time: PT3M

8. Add Seasonings

   Add the seasoning powder, rosemary, curry powder, salt, and black pepper. Fry the seasoned sauce for 7 minutes, stirring frequently.

   Time: PT7M

9. Combine Chicken, Stock, and Coconut Milk

   Return the browned chicken to the pot, pour in the chicken stock and coconut milk (if using). Stir well, cover, and bring to a gentle boil.

   Time: PT10M

10. Add Rice and Cook

    Add the rinsed rice to the pot, ensuring the liquid level is just slightly above the rice. Cover tightly and cook on very low heat for about 20 minutes.

    Time: PT20M

11. Finish and Fluff

    After 20 minutes, check the rice. If still firm, gently stir, re‑cover, and cook another 5‑7 minutes on low heat. Once the rice is soft and the liquid absorbed, optionally stir in butter and extra sautéed onions for garnish.

    Time: PT7M

Nutrition Facts

Calories

550

Protein

22g

Carbohydrates

78g

Fat

15g

Fiber

5g