Jollof rice is a popular Nigerian dish often paired with chicken making it a hearty and filling meal. The rice can be eaten at lunch or dinner and is often served in Nigeria during festive periods and traditional weddings. The addition of the spices and herbs makes this dish overly flavorful. Once cooked, Jollof rice and chicken can last for up to 3 days in the refrigerator.
Ingredientes
Chicken
- 16 oz (1 lb), thighs or breast
Lime
- 2 whole, juiced
Salt
- ½ teaspoon
Chicken_buillon
- 1 to 2 Tablespoons
Rosemary
- 2 Tablespoons, ground
Curry_powder
- 1 to 2 Tablespoons
Black_pepper
- ½ teaspoon, ground
Tomatoes
- 5 large, roma or plum
Red_bell_peppers
- 4 medium
Habanero_pepper
- ½ or 1 whole pepper
Garlic_powder-
½ teaspoon
Onion
- 1 medium
Olive_oil
- 1 cup
Bay_leaves
- 4 leaves
Rice
- 4 cups, long-grain, rinsed with water and strained
Instructions
Step 1
Wash chicken thoroughly with lime juice and water, then place it in a medium-sized pot.
Step 2
Season the chicken with salt, chicken bouillon, rosemary, curry powder and black pepper and cook on medium-high heat for 10 minutes.
Step 3
Add one cup of water and continue cooking until the chicken is tender. Once cooked, drain the chicken broth from the pot and set aside.
Step 4
Preheat the oven to 380°F.
Step 5
Remove the chicken from the pot and place it in the oven for 20 minutes.
Step 6
In a pot, add tomatoes, bell pepper, habanero pepper, garlic, and onions. Slowly pour in some water until vegetables are lightly submerged. Steam the vegetables until all the water has evaporated, then set the pot aside to let it cool. Once cooled, combine in a blender and purée until smooth.
Step 7
In a deep-dish pot, heat oil over medium heat. Add the chopped onions and pureed vegetable mixture and cook for 5 minutes.
Step 8
After, add chicken broth, water, rice and bay leaves to the pot. Cook for 40 minutes, stirring occasionally until the rice is tender. Once ready, serve the chicken with the rice.
Notes
Long-grain rice such as Basmati or Jasmine both work well for this dish.