Add to favourite + Print

Jollof rice with chicken

By Good Food

Our take on this spicy African rice dish. It's an easy base that can be used for soups or sauces, too.

Prep:10 mins
Cook:1 hrs

Serves 4
Easy

Nutrition per serving

kcal 705
fat 15g
saturates 3g
carbs 98g
sugars 15g
fibre 5g
protein 51g
salt 1.73g

Ingredients

8 skinless, boneless chicken thighs, cut into large pieces
3 tbsp vegetable or sunflower oil
1 large onion, halved and sliced
3 tbsp tomato purée
1 chicken stock cube
400g basmati rice
1 red pepper, deseeded and thickly sliced
1 yellow pepper, deseeded and thickly sliced
100g okra, halved
bunch coriander, roughly chopped, to serve
2 garlic cloves
2 x 400g cans plum tomatoes
thumb-size piece fresh root ginger
1 scotch bonnet chilli, deseeded

Tip

Good Food Know How
Okra, often called ‘ladies’ fingers’ is available in most supermarkets; look for it near the green beans. Before cooking, trim the top and tail off each length.

Method

Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate.
Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.
Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins.
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, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.
Take the lid off (the rice won’t be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.