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one pot jollof rice and chicken recipe video

One Pot Jollof Rice And Chicken

This one pot wonder made with fluffy rice and chicken is flavored with classic jollof sauce. Easy weeknight meal with minimal prep!
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Course: Lunch, Dinner
Cuisine: West African
Prep Time: 15 minutes
Cook Time: 30 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Jollof sauce:

  • 1 large red bell pepper (capsicum), diced
  • 3 large tomatoes, diced
  • 1 red onion, diced
  • 3 Scotch bonnet, habanero or cayenne chilies, diced
  • 3 garlic cloves, roughly chopped
  • 1 cm ginger, chopped

Marinate and fry chicken:

  • 6 boneless, skinless, chicken thighs
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • 1 tablespoon oil

Make jollof rice and chicken:

  • 1 tablespoon oil
  • 1 red onion, sliced
  • 1 tablespoon tomato paste
  • 1 chicken bouillon (chicken stock cube)
  • 2 teaspoons curry powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 cups rice, basmati or long grain, rinsed
  • 2 cups chicken broth (stock)
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

Make jollof sauce:

  • Place bell pepper (capsicum), tomatoes, onions, chilies, garlic, and ginger in a food processor. Process to a smooth sauce.

Marinate and fry chicken:

  • Marinate chicken with 2 tablespoons jollof sauce and curry powder. Season with salt and pepper.
  • Marinate, covered, in the refrigerator for about 30 minutes, if time permits.
  • Heat oil in a heavy bottomed pan over medium-high heat.
  • Add chicken, and turn occasionally to brown all sides of the chicken. At this stage, chicken only needs to be 75 percent cooked.
  • Transfer to a plate.

Make jollof rice and chicken:

  • To the same pan, add oil.
  • Once hot, add onions. Saute, stirring occasionally, for about 2 minutes or until soft and translucent.
  • Add tomato paste. Saute, stirring, for about 2 minutes.
  • Add jollof sauce. Saute, stirring, for about 3-4 minutes or until the sauce cooks down and turns thick.
  • Add chicken bouillon (stock cubes), curry powder, onion powder, garlic powder, and dried thyme. Season with salt and pepper.
  • Cook, stirring, for about one minute.
  • Add rice, chicken broth (stock), and bay leaf. Stir.
  • Place chicken on top in one layer.
  • Increase heat to high, and bring to a boil.
  • Reduce heat to low, cover with lid, and simmer for about 15 minutes or until rice is cooked and liquid absorbed.
  • Turn off heat. Let the rice rest, covered, for about 10-15 minutes.
  • Gently fluff the rice using a fork.

Notes

  • Chilies - If Scotch bonnet peppers are not easily available, opt for habanero or cayenne chilies. I used the latter.

Nutrition

Calories: 301kcal | Carbohydrates: 8g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 187mg | Potassium: 579mg | Fiber: 2g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg