Coconut Jollof Rice -One pot Aromatic Chicken & Rice cooked slowing cooked with coconut milk and coconut powder Easy, Flavorful and Delicious.
Coconut Jellof rice is one of my son’s favorite one-pot rice meal. When I am cooking something he really likes, he loves assisting me in the kitchen.
So while I was cooking this Jellof rice he said, “Mommy you tricked me”, I stared at him confused at such an accusatory tone, “these”, he pointed, towards the carrots and green beans, I added to the pot of steaming rice in the oven. He was so disappointed.
I now make it a point of serving the vegetables on the side. He will eat them separately, but not mixed with his favorite meal-Jellof rice; He truly enjoys it this way.
Coconut Jellof rice is basically jellof rice with added spices and fortified with coconut cream. In most West African countries, coconut is grated and the cream is extracted to be used for jellof coconut rice.
In this recipe, I used tomatoes, onions, garlic salt, bay leaves, dried thyme and chicken. Chicken bones usually add flavor to a meal. Cut out the meaty part of the chicken breast and use the bones for flavor, and let it simmer in the tomato sauce. Remove the bones, before adding the rice. Coconut milk/cream is a little bit bland for me, so I add coconut powder to give a richer coconut flavor. You can purchase this powder at any Asian store.
As always, when cooking jellof rice, I start cooking on stove and finish in the oven; this produces fluffy rice and it prevents the rice from burning.
Coconut Jellof rice
- 1-2 pounds chicken breast
- 1 onion medium
- ½ cup vegetable oil
- 4 tomatoes
- 1 tbsp garlic powder/salt
- 1 tbsp paprika
- 1 tbsp dried thyme
- 2 bay leaves
- 1 tbsp Chicken bouillon
- 1 can coconut milk/cream
- 1 package coconut milk/cream powder
- 4 cups rice
- Salt and pepper to taste
- 1 pound carrots and green beans
- Add oil to the Dutch oven or oven safe pot/pan and then place the chicken cubes in the pot .Season with salt and pepper. Stir for about 3-5 minutes. Remove and reserve
- Puree tomatoes and onions
- Place the chicken bones in the sauce pan stir for about 2 minutes,
- Next add tomato sauce, bay leaves, thyme, Maggie bring to a boil and reduce heat to medium. Let it cook for about 8 minutes, stir frequently to prevent the sauce from sticking to the pot.
- Pour in coconut/milk cream and powder cream .Add about 3 cups of water Bring to a boil and let it simmer to blend all the flavors and reduce acidity of the tomato sauce. Approximately 10 minutes. Stir occasionally
- 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. Add the rice to the pan with some stock/water -2 cups. Let it simmer for 5 minutes with lid on . Before placing pot in the oven add about 1 cup of water
- Place the pot of rice in the oven. Bake at 375 degrees oven for about 10-15 minutes until tender.
- Serve warm with stem vegetables