Jollof Rice and Chicken -An easy yet tasty one pot meal that is enjoyed in West African Countries (Nigeria, Cameroon, Ghana, Liberia and Sierra leone ) .
This recipe was inspired by my mini chef’s desire for chicken thighs and rice – No kidding.We were in the supermarket and he wanted me to pick up some chicken.
He specifically wanted chicken thighs. So I grabbed some and headed home, when we arrived home he wanted his favorite rice and chicken. You see, sometimes he says what he wants and there is no way around it. It sounds more like a Directive.
After making Jollof rice in the oven, and seeing a couple of recipes out there –especially this one here from one of my favorite blogs Recipetins. I felt it was doable. Combining this chicken here and this rice here would do the trick. This was one of those recipes that came out beautifully the first try. Getting a good picture of this is another story.
Since then I have made this a couple of times, just to make sure it works well. And of course, Desmond can’t get enough of it.
The chicken comes out tender, and the rice is light and fluffy. And because everything cooks together in just one pan, the rice is incredibly flavorful; the juicy of the chicken enhances the rice dish, making it really quite tasty.
It’s a bit of a long ingredient list, but nothing unusual or hard to find. The chicken thighs is seasoned and then browned. Then the rice is made with the browned bits of the chicken. Brought to a boil and finished off in the oven. The best part of this is that it doesn’t overcook nor stick to the bottom of the pan.
A characteristic so I so inherent in Jollof rice. Here I used a 12-inch skillet – one of my favorite utensils in the kitchen, because it can go from stovetop to oven. You can also use a Dutch oven for this.
You can skip my chicken rub and use your favorite chicken rub.
- 1 medium onion
- 2 teaspoon minced garlic
- ½ teaspoons dried thyme
- 2 cups uncooked rice I used basmatic
- 8- ounce Canned puree tomato sauce
- 3 cups Chicken Stock or Water.
- ½ -1 teaspoon chicken bouillon
- 1- teaspoon salt
- 1- teaspoon paprika
- 1- teaspoon white pepper
- ½ pound or more vegetables carrots, peas, green beans
- Scotch bonnet pepper or hot pepper optional
- 2 1/2 3 - pound chicken thighs about 5-6
- 2- teaspoon salt
- 2- teaspoon onion powder
- 1/2 teaspoon dried thyme or oregano
- 1- teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2- teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1/2- teaspoon chicken bouillon powder (you may replace with salt
Wash chicken thighs, wipe with a paper towel. Combine spices and mix well.
Sprinkle both sides with generous amount of the spice blend. Or you may use salt and pepper or favorite spice mix
Add about 2 tablespoons of oil to the skillet or Dutch oven or oven safe pot/pan
Brown chicken on both sides for about 3 minutes each, be very careful with the chicken, it shouldn’t burn.
Pre-heat oven 350 Degrees
Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
Remove from the pan and set aside.
Remove excess oil from pan and leave approximately about 2-3 tablespoons oil.
Add onions, thyme, garlic and sauté until soft but not golden, about 2-3 minutes then add rice, stir for another 2minutes.
Gently pour tomato sauce, and add all the remaining ingredients, Chicken stock, paprika, white pepper, salt and bouillon except the vegetables. Add chicken ,Bring to a boil.
Place in Pre-heated oven and cook for about 20 minutes then throw in the vegetables, cook until cooked another 10-15 minutes.
Remove let it cool and serve.