Best 9 Jollof Rice Rice W Chicken Ham Beef Recipes

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Aromatic, flavorful, and colorful, Jollof rice is a classic West African dish that is sure to tantalize your taste buds. It is a one-pot dish made with rice, tomatoes, onions, peppers, and spices, and is often served with chicken, beef, or fish. This versatile dish can be tailored to your own preferences, with endless variations and additional ingredients such as vegetables, seafood, or beans. In this article, we present three delicious Jollof rice recipes that showcase the diverse culinary traditions of West Africa:

1. **Classic Nigerian Jollof Rice**: This recipe takes you on a culinary journey to Nigeria, where Jollof rice is considered a national dish. It features a vibrant red color, achieved through the use of ripe tomatoes and tomato paste, and is seasoned with a blend of aromatic spices. Chicken, beef, and shrimp are added for protein, creating a hearty and flavorful meal.

2. **Ghanaian Jollof Rice**: Experience the distinct flavors of Ghana with this Jollof rice recipe. It is characterized by its deep red hue, resulting from the use of palm oil and tomatoes. Ghanaian Jollof rice is known for its slightly smoky flavor, imparted by smoked fish or dried shrimp. It is typically served with chicken, beef, or fish, and is often accompanied by a spicy sauce called shito.

3. **Senegalese Thieboudienne**: Embark on a culinary adventure to Senegal with this Thieboudienne recipe. This variation of Jollof rice is a national dish of Senegal and is renowned for its complex flavors and vibrant colors. It features a flavorful broth made from fish, vegetables, and spices, which is poured over the rice. Thieboudienne is typically served with a variety of accompaniments, including grilled fish, chicken, vegetables, and a spicy sauce.

Check out the recipes below so you can choose the best recipe for yourself!

JOLLOF RICE (RICE W/ CHICKEN, HAM & BEEF)



Jollof Rice (Rice W/ Chicken, Ham & Beef) image

Posting this for ZWT 2006, this is a West African entree rich dish that I myself can't wait to make; it sounds really good and not difficult at all. Don't let the long directions throw you; it is mostly browning and stirring steps.

Provided by JanetB-KY

Categories     One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

1 (2 1/2-3 lb) roasting chickens, cut into serving pieces
1 lb boneless lean beef, preferably chuck, cut into 1/2 inch cubes
2 teaspoons salt
pepper
6 tablespoons oil
1 cup finely chopped onion
3 medium ripe tomatoes, peeled, seeded and finely chopped (can sub 1 cup chopped canned tomatoes)
1/4 cup tomato paste
1 1/2 tablespoons chopped garlic
1 hot chili pepper, seeded and finely chopped
1/2 teaspoon ground ginger
1 bay leaf
2 cups chicken broth or 2 cups beef broth
2 cups water
1/2 lb smoked ham, diced
1 1/2 cups uncooked white rice

Steps:

  • Dry the chicken and beef with paper towels and sprinkle with salt and pepper.
  • In a large heavy bottomed pan over moderate heat, heat 3 tbsp of the oil until a drop of water sizzles when dripped into it; brown the chicken in the oil a few pieces at a time until golden brown, turning as needed; when done transfer to a plate and set aside.
  • Add the last 3 tbsp of oil to the pan and brown the beef in it, turning them frequently until they are well browned; add them to the chicken and set aside.
  • Pour off all but a thin film of fat from the pan and add the onions; stirring up the browned bits from the meat, stir and cook the onions until soft and lightly browned; do NOT burn as it will add an acrid taste to the finished dish.
  • Add the tomatoes, tomato paste, garlic, chili pepper, ginger and bay leaf.
  • Raise the heat to high and still stirring cook for five minutes or until most of the liquid has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.
  • Stir in the broth and water and return the beef to the pan; add the ham and turn the meats in the sauce until the pieces are evenly coated.
  • Bring to a boil again then reduce the heat to low and simmer partially covered for 30 minutes.
  • Add the chicken and any liquids around it, baste it with the sauce and let it simmer for ten minutes longer; then gently stir in the rice.
  • Return the mixture to a simmer, cover partially and cook for 20 to 30 minutes or until the beef is tender and almost all the liquid in the pan has been absorbed by the rice.
  • Remove the pan from the heat, cover tightly and let rest for 15 minutes before serving.
  • Jollof rice is traditionally served with hot boiled cabbage or spinach and slices of hard boiled egg.

JOLLOF RICE



Jollof Rice image

Popular and spicy West African chicken and rice dish.

Provided by EEANDOH

Categories     World Cuisine Recipes     African

Time 1h20m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, sliced
2 (14.5 ounce) cans stewed tomatoes
½ (6 ounce) can tomato paste
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
2 cups water
1 (3 pound) whole chicken, cut into 8 pieces
1 cup uncooked white rice
1 cup diced carrots
½ pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
¼ teaspoon ground nutmeg

Steps:

  • Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
  • Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
  • Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

Nutrition Facts : Calories 332 calories, Carbohydrate 33.5 g, Cholesterol 46.1 mg, Fat 13.4 g, Fiber 3.6 g, Protein 19.8 g, SaturatedFat 3.4 g, Sodium 712.6 mg, Sugar 7 g

WEST AFRICAN JOLLOF RICE



West African Jollof Rice image

West African Jollof Rice is superb! My parents are nigerian. I grew up eating this rice and every eaten at every party where the host is west african. Every west african country has its own version, however this is the best! Enjoy!

Provided by adejoy

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

2 cups rice (long grained or medium variety)
1/4 cup groundnut oil or 1/4 cup olive oil
1/2 tablespoon butter
1 teaspoon dried thyme, if using fresh 2 tbsp would be perfect
1/4 teaspoon curry powder (optional)
1 onion, sliced
1 celery, diced
1 green pepper, diced (remove the seeds & white stuff)
2 -3 garlic cloves (as per taste)
1 cup chicken breast, diced not cooked preferably, omit if vegan
1/2 inch piece ginger, peeled and grated
1 tablespoon ground paprika (smoked would be ideal)
2 tablespoons cayenne, add more if you want it hotter
3 tablespoons tomato paste, I love using hunts
2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
1 carrot, cubed
1 chicken bouillon cube (I love knorr chicken or maggi)
1 bay leaf
2 cups chicken stock
2 cups water
1/2 cup portebello mushroom (optional)
peas (You can use frozen mixed veggeis)
salt
1/4 cup cilantro (to garnish) or 1/4 cup parsley (to garnish)

Steps:

  • Method.
  • Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.
  • Add the chopped carrots next and saute for a minute with little salt.
  • Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. . Add the rice next. Saute for another 2 minutes or so.
  • Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.
  • Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
  • If rice is still lil hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.
  • Garnish with cilantro/parsely and serve.

Nutrition Facts : Calories 597.8, Fat 18.3, SaturatedFat 3.5, Cholesterol 7.5, Sodium 550.6, Carbohydrate 96.5, Fiber 6, Sugar 9.2, Protein 12.4

JOLLOF RICE WITH CHICKEN



Jollof rice with chicken image

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

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.73 milligram of sodium

AFRICAN SIERRA LEONE JOLOF RICE



African Sierra Leone Jolof Rice image

Tasty dish with ham hock, chicken, stewing beef with spices and rice. This is medium heat recipe add more chile and cayenne if you like it more spicy.

Provided by Olha7397

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 smoked ham hock (weighing at least a pound)
2 cups chicken bouillon
2 cups beef bouillon
1 (3 -4 lb) chicken, cut into serving pieces
1 lb lean stewing beef
4 tablespoons peanut oil
2 medium size onions, peeled, chopped
1 garlic clove, peeled, minced
2 large ripe tomatoes, peeled, chopped
2 tablespoons tomato paste
1 hot green chili pepper, minced (fresh or canned)
1/4 teaspoon cayenne pepper
1 1/2 cups raw long grain rice
1 head cabbage, washed cut into 8 pieces
1 eggplant, peeled, cut into chunks
1 small pumpkin, peeled, seeded, cut into chunks

Steps:

  • Put ham hock in deep pot with chicken bouillon and beef bouillon and simmer covered for an hour. While hock is simmering, heat oil in heavy stew pot and brown chicken and beef. Remove from pot and reserve. Saute onions and garlic for a few minutes. Add tomatoes, tomato paste, chilies, salt and cayenne. Stir and cook for 5 minutes. When ham hock is tender, remove it from bouillon, discard skin and bones and return pieces of ham to bouillon. Add bouillon, ham and beef to stew and simmer covered for an hour. Add chicken and simmer covered for another 15 minutes. Add rice. Stir well. Cover and simmer for another 20 minutes or until rice is cooked and chicken tender. Let stand for 15 minutes before serving so rice will absorb the liquid. Prepare cabbage and eggplant and pumpkin by boiling or steaming and serve as side dishes.
  • Black Africa Cookbook.

Nutrition Facts : Calories 793.2, Fat 40, SaturatedFat 11.3, Cholesterol 147.6, Sodium 1164.4, Carbohydrate 58.9, Fiber 8.3, Sugar 12.4, Protein 49.7

CHICKEN JOLLOF RICE RECIPE BY TASTY



Chicken Jollof Rice Recipe by Tasty image

Here's what you need: medium tomatoes, red bell pepper, small red onions, scotch bonnet pepper, vegetable oil, boneless chicken thighs, curry powder, dried thyme, parboiled long grain rice, stock cubes, water

Provided by Kiano Moju

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

6 medium tomatoes, sliced
1 red bell pepper, stemmed, seeded and quartered
2 small red onions, 1 quartered, 1 diced
1 scotch bonnet pepper, or habanero, stem removed
½ cup vegetable oil, plus 2 tablespoons
1 lb boneless chicken thighs, cubed
2 teaspoons curry powder
1 teaspoon dried thyme
2 cups parboiled long grain rice, washed
2 stock cubes
¾ cup water

Steps:

  • Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
  • In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
  • Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
  • Add in remaining oil, and fry sauce for 8-10 minutes.
  • Stir in chicken, along with rice, stock and thyme leaves.
  • Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
  • Once rice is cooked, fluff up before serving.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 68 grams, Fat 24 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams

JOLLOF RICE WITH BEEF



Jollof Rice with Beef image

Rice stewed in a tomato and meat sauce--a delicious savory West African dish.

Provided by aduani

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h6m

Yield 8

Number Of Ingredients 12

3 tablespoons vegetable oil, divided
1 onion, diced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
2 tablespoons tomato paste
1 teaspoon cayenne powder
3 large tomatoes, diced
¾ cup water
salt and ground black pepper to taste
1 pound beef stew meat, cut into bite-size chunks
4 cups jasmine rice
water to cover

Steps:

  • Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
  • Heat remaining 1 tablespoon vegetable oil in a separate pot. Season stew meat with salt and pepper. Cook in the hot oil until browned, 1 to 2 minutes per side.
  • Stir meat into the simmering tomato mixture. Add jasmine rice. Pour in enough water to cover the rice. Cover and cook over medium heat, stirring occasionally, until stew meat and rice are tender, about 30 minutes.

Nutrition Facts : Calories 524.6 calories, Carbohydrate 83.5 g, Cholesterol 31.2 mg, Fat 13 g, Fiber 2.6 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 82.5 mg, Sugar 3.5 g

JOLLOF RICE



Jollof Rice image

Jollof rice is a well-known West African dish. It can be made with chicken or beef or no meat at all. From Cooking The African Way.

Provided by lazyme

Categories     Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 pieces chicken (4 to 6)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
1 medium onion, peeled and finely chopped
1/4 lb cubed salt pork or 1/4 lb ham
2 beef bouillon cubes
1/4 teaspoon ground red pepper
1/2 teaspoon dried thyme or 1 sprig fresh thyme, crushed
1/2 cup water
1 (6 ounce) can tomato paste
1/4 cup uncooked rice
2 cups tomatoes (or any combination of vegetables) or 2 cups string beans (or any combination of vegetables)

Steps:

  • Season chicken with salt and black pepper.
  • In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
  • Add chicken pieces and brown on both sides.
  • Place chicken in a kettle and set aside.
  • Add onions and salt pork to oil in frying pan and saute until onions are trans- parent.
  • Add onions and pork to kettle.
  • Set frying pan aside. (Do not discard oil.).
  • Add bouillon cubes, red pepper, thyme, 1-1/2 cups water, and tomato paste to kettle and stir well.
  • Simmer over low heat for about 10 minutes.
  • Add rice to frying pan and stir to coat with oil.
  • Add rice and vegetables to kettle, stir well, and cover.
  • Cook over low heat 35 to 40 minutes or until vegetables and rice are tender.

GHANA JOLLOF RICE (WITH CHICKEN AND HAM. FULL MEAL!)



Ghana Jollof Rice (With Chicken and Ham. Full Meal!) image

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

2 cups water
3 lbs chicken, cut into 8 pieces (bone in. I use drumsticks and thighs and remove the skin)
2 (16 ounce) cans stewed tomatoes
2 teaspoons salt
1/4 teaspoon black pepper
3/4 cup smoked ham, cooked and cubed
1 cup rice, uncooked
1 large onion, sliced
3 cups green cabbage, shredded
1/2 lb fresh green beans, quartered and stems removed
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

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 for the best flavor. Choose long-grain rice, such as basmati or jasmine, and use fresh, ripe tomatoes and peppers.
  • Cook the rice in a large pot with plenty of liquid. This will help to prevent the rice from sticking together.
  • Add the protein and vegetables to the rice pot towards the end of the cooking time. This will help to prevent them from overcooking.
  • Season the rice with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
  • Serve the jollof rice hot with your favorite sides, such as grilled chicken, fried fish, or roasted vegetables.

Conclusion:

Jollof rice is a delicious and versatile dish that can be enjoyed by people of all ages. It is a popular dish in many West African countries, and it has become increasingly popular in other parts of the world in recent years.

If you are looking for a new and exciting dish to try, jollof rice is a great option. It is easy to make, and it is sure to please everyone at your table. So next time you are looking for a delicious and satisfying meal, give jollof rice a try.

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