Best 3 Jollof Chicken And Rice Recipes
**Experience the tantalizing flavors of West Africa with our Jollof Chicken and Rice recipes!**
Discover the vibrant and aromatic world of Jollof rice, a beloved dish that captures the essence of West African cuisine. This flavorful rice dish is a delightful symphony of savory spices, succulent chicken, and fluffy rice, all coming together to create an unforgettable culinary experience.
From classic Jollof rice to tantalizing variations like chicken, seafood, and vegetable Jollof, our collection of recipes offers something for every palate. Dive into the depths of flavor with our authentic Nigerian Jollof rice, bursting with tomatoes, peppers, and a harmonious blend of spices. Or embark on a culinary journey to Senegal with our zesty Senegalese Jollof rice, where fish sauce and lime add a unique twist to the traditional recipe.
For those who love seafood, our Jollof rice with shrimp and calamari is a true delight, where the freshness of the seafood pairs perfectly with the savory rice. And for vegetarians, our vegetable Jollof rice offers a vibrant and flavorful meatless option, packed with an array of colorful vegetables.
No matter your preference, our Jollof chicken and rice recipes are sure to satisfy your taste buds and transport you to the vibrant streets of West Africa. Get ready to embark on a culinary adventure with our easy-to-follow recipes and create a dish that will leave your family and friends craving for more.
NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS
This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.
Provided by Daisy
Categories World Cuisine Recipes African
Time 1h29m
Yield 8
Number Of Ingredients 21
Steps:
- Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
- Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
- Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
- Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
- Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.
Nutrition Facts : Calories 703.2 calories, Carbohydrate 96.3 g, Cholesterol 70.8 mg, Fat 22.8 g, Fiber 6.9 g, Protein 31.7 g, SaturatedFat 11.7 g, Sodium 942 mg, Sugar 16.5 g
JOLLOF CHICKEN AND RICE
This originated in French colonial Africa. I found this in a cookbook under NIGERIA. It's very similar to jambalaya.
Provided by Charmie777
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet brown chicken on both sides in hot oil about 15 minutes; remove from skillet. Set aside chicken, reserving drippings.
- Add the onion to drippings; cook till tender but not brown. Drain off fat.
- Return chicken to skillet.
- Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.
- Bring to boiling; reduce heat.
- Cover; simmer for 30 minutes.
- Skim off fat.
- Add rice, making sure all the rice is covered with liquid.
- Cover; simmer for 30 minutes more or until rice is tender.
- Remove bay leaf. Sprinkle with parsley.
Nutrition Facts : Calories 479.2, Fat 25.9, SaturatedFat 6.7, Cholesterol 103.5, Sodium 556.8, Carbohydrate 30, Fiber 1.6, Sugar 2.8, Protein 29.7
GHANA JOLLOF RICE (WITH CHICKEN AND HAM. FULL MEAL!)
In Jollof, the rice is cooked along with other ingredients, rather than as a separate starch. Jollof contains just about everything you need for a one-dish meal. I think this recipe is so flavorful and delicious. I find myself going back for seconds of the rice with veggies. Don't skip the cabbage (unless your really hate cabbage) because it really adds flavor to the rice. Yum!! I omit the ham. Recipe from chef Angela Shelf Medearis.
Provided by LifeIsGood
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour the water into a large pot. Add the chicken, tomatoes, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes.
- Stir in the ham, rice, onion, cabbage, green beans, cinnamon and cayenne pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked - about 25 to 30 minutes. *You can choose to simmer it longer if you want to cook out more of the liquid. It's up to you. Enjoy!
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your jollof chicken and rice dish even more delicious. Look for ripe tomatoes, tender chicken, and fragrant spices.
- Don't be afraid to adjust the recipe to your taste: Jollof chicken and rice is a versatile dish that can be easily customized to your liking. If you like it spicy, add more chili peppers. If you prefer a milder flavor, reduce the amount of chili peppers or omit them altogether.
- Cook the rice and chicken separately: This will help to ensure that the rice is cooked evenly and the chicken is cooked through without overcooking.
- Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the rice and chicken from sticking to the bottom of the pot.
- Be patient: Jollof chicken and rice takes time to cook, but it's worth the wait. Simmer the dish for at least 30 minutes, or until the rice is tender and the chicken is cooked through.
Conclusion:
Jollof chicken and rice is a delicious and flavorful dish that is perfect for any occasion. It's easy to make and can be customized to your taste. So next time you're looking for a hearty and satisfying meal, give jollof chicken and rice a try.
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