Nigerian Jollof Rice
A classic West African one-pot dish of chicken and long-grain rice simmered in a spiced tomato and chili base.
🍳 Cook: 70 min
Ingredients
| 2.4 kg | whole chickens | |
| 2 - 4 | red hot chili peppers | |
| 2 | onions | |
| 4 tbsp | 60 ml | sunflower oil |
| 2 tbsp | 30 ml | tomato paste, heaping |
| 4 | cans chopped tomatoes (425 ml each) | |
| 2 tsp | 10 ml | dried thyme |
| — | salt | |
| 2 - 4 tsp | 10–20 ml | sugar |
| 600 ml | chicken stock | |
| 10 | carrots | |
| 500 g | green beans | |
| 500 g | long-grain rice | |
| — | black pepper | |
| — | Worcestershire sauce |
Instructions
Preparation time: 70 min
- Wash and pat dry the chicken and cut it into 8-12 pieces. Clean the hot peppers, remove the seeds and chop them.
- Peel the onions, finely chop them and sweat them in hot oil until translucent. Add the tomato paste and continue to sweat briefly. Deglaze with the chopped tomatoes. Add the hot peppers, thyme, salt, 1 tsp sugar and 200 ml stock and bring to a boil. Add the chicken pieces and cook covered for 25 min.
- Peel the carrots and slice them into rounds, cut the green beans. Add them together with the rice and the remaining stock to the chicken and cook covered for another 25 min, stirring from time to time. Add more stock if needed. Season with salt, black pepper, Worcestershire sauce and, if desired, a little more sugar.