Nigerian Jollof Rice
Nigerian Jollof Rice
Ingredients
For the Pepper Mix
- 3 red bell peppers, or tatashe, if available
- 2 scotch bonnet peppers
- 1 red onion
- 1 garlic bulb
- 3 roma tomatoes
For the Chicken Stock
- 4 pounds chicken legs and thighs
- 2 tablespoons curry powder
- 1 Maggi cube
- 1 tablespoon salt
- 1 tablespoon dried thyme
- 1 teaspoon white pepper
- 2 tablespoons smoked paprika
- 2 bay leaves
- 1 1/2 cups water
For the Jollof Base
- 1/2 cup canola or vegetable oil
- 1/2 red onion, sliced
- 3 ounces tomato paste
- 1 tablespoon salt
- 1 teaspoon white pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon ginger powder
- 1 tablespoon curry powder
- 1 Maggi cube
- 1 tablespoon dried thyme
- 3 bay leaves
For the Rice and Liquid
- 4 cups white parboiled long-grain rice
- 1 cup chicken stock, from prepared stock
- 1/2 cup water
For Garnish
- 1 tomato, chopped
- 1/2 red onion, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Slice the red bell peppers, 1 red onion, garlic bulb, and roma tomatoes. Add these along with the scotch bonnet peppers to a baking tray. Roast in the preheated oven until the vegetables are tender, about 20-25 minutes.
⏱️ 25 min•🌡️ 400
- 2
Transfer the roasted vegetables to a blender and blend until you achieve a smooth, consistent sauce. Set aside.
⏱️ 5 min
- 3
Place the chicken legs and thighs in a large pot. Season the chicken with 2 tablespoons curry powder, 1 Maggi cube, 1 tablespoon salt, 1 tablespoon dried thyme, 1 teaspoon white pepper, and 2 tablespoons smoked paprika. Add 2-3 bay leaves. Pour in 1 1/2 cups water and bring the pot to a boil over medium-high heat.
⏱️ 15 min
- 4
Once the chicken is cooked through (about 15-20 minutes), remove it from the pot and set aside. Strain the chicken stock into a separate bowl and set aside.
⏱️ 5 min
- 5
Thoroughly rinse the 4 cups of white parboiled long-grain rice in a bowl under cold running water until the water runs clear. Set aside.
⏱️ 5 min
- 6
In a large pot or Dutch oven, heat a few tablespoons of oil (from the 1/2 cup for the jollof base) over medium-high heat. Fry the boiled chicken until crispy and golden brown. Remove the crispy chicken and set aside.
⏱️ 10 min
- 7
In the same pot (or a clean one if preferred), add the remaining 1/2 cup canola or vegetable oil. Add the thinly sliced 1/2 red onion and fry until translucent, about 3-5 minutes.
⏱️ 5 min
- 8
Add the 3 ounces of tomato paste to the pot. Stir in 1 tablespoon salt, 1 teaspoon white pepper, 2 teaspoons garlic powder, 1/2 teaspoon ginger powder, 1 tablespoon curry powder, 1 Maggi cube, and 3-4 bay leaves. Fry this mixture, stirring constantly, until it achieves a deep, dark red color, about 5-7 minutes.
⏱️ 7 min
- 9
Pour in the prepared pepper mix from Step 2. Fry it down, stirring occasionally, for about 10-15 minutes, allowing the flavors to meld and the mixture to thicken slightly.
⏱️ 15 min
- 10
Add 1 cup of the reserved chicken stock to the jollof base and stir everything together.
⏱️ 2 min
- 11
Add the rinsed 4 cups of white parboiled long-grain rice to the pot. Gently fold the rice into the sauce until it is well combined and evenly coated.
⏱️ 3 min
- 12
Pour in 1/2 cup water. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to the lowest setting.
⏱️ 5 min
- 13
Cover the pot tightly with aluminum foil, then place the lid on top. Cook for 20 minutes.
⏱️ 20 min
- 14
Uncover the pot, gently move the rice around a little with a spoon (do not stir vigorously), and then cover it back up with the foil and lid. Cook for another 20 minutes.
⏱️ 20 min
- 15
Uncover again and gently stir the rice. Cover the pot once more and let it steam off the heat for another 10 to 15 minutes to allow the rice to fully absorb the flavors and become fluffy.
⏱️ 15 min
- 16
Once cooked, garnish the Nigerian Jollof Rice with chopped tomato and chopped red onion. Serve hot with the fried chicken and any other desired sides.
⏱️ 5 min
Kitchen Tools
Nigerian Jollof Rice
For the Pepper Mix
- 3 red bell peppers, or tatashe, if available
- 2 scotch bonnet peppers
- 1 red onion
- 1 garlic bulb
- 3 roma tomatoes
For the Chicken Stock
- 4 pounds chicken legs and thighs
- 2 tablespoons curry powder
- 1 Maggi cube
- 1 tablespoon salt
- 1 tablespoon dried thyme
- 1 teaspoon white pepper
- 2 tablespoons smoked paprika
- 2 bay leaves
- 1 1/2 cups water
For the Jollof Base
- 1/2 cup canola or vegetable oil
- 1/2 red onion, sliced
- 3 ounces tomato paste
- 1 tablespoon salt
- 1 teaspoon white pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon ginger powder
- 1 tablespoon curry powder
- 1 Maggi cube
- 1 tablespoon dried thyme
- 3 bay leaves
For the Rice and Liquid
- 4 cups white parboiled long-grain rice
- 1 cup chicken stock, from prepared stock
- 1/2 cup water
For Garnish
- 1 tomato, chopped
- 1/2 red onion, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Slice the red bell peppers, 1 red onion, garlic bulb, and roma tomatoes. Add these along with the scotch bonnet peppers to a baking tray. Roast in the preheated oven until the vegetables are tender, about 20-25 minutes.
⏱️ 25 min•🌡️ 400 - 2
Transfer the roasted vegetables to a blender and blend until you achieve a smooth, consistent sauce. Set aside.
⏱️ 5 min - 3
Place the chicken legs and thighs in a large pot. Season the chicken with 2 tablespoons curry powder, 1 Maggi cube, 1 tablespoon salt, 1 tablespoon dried thyme, 1 teaspoon white pepper, and 2 tablespoons smoked paprika. Add 2-3 bay leaves. Pour in 1 1/2 cups water and bring the pot to a boil over medium-high heat.
⏱️ 15 min - 4
Once the chicken is cooked through (about 15-20 minutes), remove it from the pot and set aside. Strain the chicken stock into a separate bowl and set aside.
⏱️ 5 min - 5
Thoroughly rinse the 4 cups of white parboiled long-grain rice in a bowl under cold running water until the water runs clear. Set aside.
⏱️ 5 min - 6
In a large pot or Dutch oven, heat a few tablespoons of oil (from the 1/2 cup for the jollof base) over medium-high heat. Fry the boiled chicken until crispy and golden brown. Remove the crispy chicken and set aside.
⏱️ 10 min - 7
In the same pot (or a clean one if preferred), add the remaining 1/2 cup canola or vegetable oil. Add the thinly sliced 1/2 red onion and fry until translucent, about 3-5 minutes.
⏱️ 5 min - 8
Add the 3 ounces of tomato paste to the pot. Stir in 1 tablespoon salt, 1 teaspoon white pepper, 2 teaspoons garlic powder, 1/2 teaspoon ginger powder, 1 tablespoon curry powder, 1 Maggi cube, and 3-4 bay leaves. Fry this mixture, stirring constantly, until it achieves a deep, dark red color, about 5-7 minutes.
⏱️ 7 min - 9
Pour in the prepared pepper mix from Step 2. Fry it down, stirring occasionally, for about 10-15 minutes, allowing the flavors to meld and the mixture to thicken slightly.
⏱️ 15 min - 10
Add 1 cup of the reserved chicken stock to the jollof base and stir everything together.
⏱️ 2 min - 11
Add the rinsed 4 cups of white parboiled long-grain rice to the pot. Gently fold the rice into the sauce until it is well combined and evenly coated.
⏱️ 3 min - 12
Pour in 1/2 cup water. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to the lowest setting.
⏱️ 5 min - 13
Cover the pot tightly with aluminum foil, then place the lid on top. Cook for 20 minutes.
⏱️ 20 min - 14
Uncover the pot, gently move the rice around a little with a spoon (do not stir vigorously), and then cover it back up with the foil and lid. Cook for another 20 minutes.
⏱️ 20 min - 15
Uncover again and gently stir the rice. Cover the pot once more and let it steam off the heat for another 10 to 15 minutes to allow the rice to fully absorb the flavors and become fluffy.
⏱️ 15 min - 16
Once cooked, garnish the Nigerian Jollof Rice with chopped tomato and chopped red onion. Serve hot with the fried chicken and any other desired sides.
⏱️ 5 min