How to Make the Perfect Jollof Rice | Smokey, Rich, and Delicious

By Kikifoodies · 110 min

Ingredients

Instructions

1. Season the chicken with chopped onion, ginger, crushed garlic, thyme, curry powder, salt and crushed bouillon cubes, mix well, cover and cook on low heat for 10 minutes.
2. After about 10 minutes, add water and simmer a little longer to make a rich stock.
3. Once the chicken is cooked, remove it and strain the stock.
4. Heat enough oil in a pan or pot over medium-high heat. Fry the chicken in batches, without overcrowding, until golden brown, then drain on paper towel. For extra flavour, add half an onion with the root intact to the oil.
5. Roast the tomatoes, bell peppers, onion and garlic, cut into smaller pieces with the garlic left in its skin, in an oven-safe dish at 400°F (200°C) for about 30 minutes, turning halfway.
6. Squeeze the garlic out of its skin, then blend the roasted vegetables to a smooth paste.
7. Heat oil in a large pot over medium heat and fry the chopped onion until softened.
8. Add the tomato paste and fry until it darkens and the oil starts to separate, about 15 minutes.
9. Add the tomato sauce, salt, bouillon, thyme, bay leaves and curry powder, and mix well.
10. Pour in the chicken stock and water, stir, cover and cook for about 5 minutes. If there is not enough stock, add more water.
11. Add the rinsed rice and the remaining water, which should be just slightly above the rice. Stir, then cover tightly with foil or a lid.
12. Cook on medium heat for 25 minutes, then reduce the heat and cook for about 5 to 10 more minutes.
13. Mix the rice thoroughly and serve.

Summarized from Kikifoodies's video. Watch it for the details.

More recipes with

GarlicOnionGingerTomatoRiceBell pepperRed onionChicken thigh