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The second thing is that Jollof rice isn’t really a recipe but more of a concept. It’s a west African dish. And it’s American cousin is the jambalaya. If you know anything about jambalaya, then you know it’s not so much a recipe as a feeling. Jollof rice is the same way. It’s a something you kinda feel in your bones and you cook it like you feel it. So, even though there is a recipe attached to this post, it’s only the way I was feeling today. A jumping off point if you will. Dial up the spice or add extra veggies to make it a veggie dish. Tofu and tempeh lovers, you can cook it how you feel it too. This Jollof would be amazing as a vegetarian dinner.
You could probably even skip any kind of protein and just load up on veggies. No one would be mad if some baby kale fell into that pan of delicious, either.
When I was making this recipe, I did some research about the flavour profile and how it’s made. Much like any regional specialty, it differs from place to place and I imagine that there are closely guarded family recipes and friendly competition about who’s is better, and what flavours belong and don’t belong in a Jollof rice.
This recipe is a Nigerian/ Ghanaian hybrid, with the chicken being gently pan fried and then the rice and stock added. The other way is to start with your rice and stock then add the chicken, so it’s more like a stew. Personally, I’m all about that crispy chicken skin. Who isn’t? Not sure if I can relate to non lovers of crispy chicken skin!
But it doesn’t matter if you are a skin on or off kinda person, this Jollof rice will have you chowing down to a warm and comforting one pot meal in 60 minutes flat.
Chicken & Red Pepper Jollof Rice
Ingredients
- 2 Tbsp vegetable oil
- 4 chicken thighs
- 1 large onion finely sliced
- 2 cloves garlic finely chopped
- piece thumb size of fresh ginger finely chopped
- 1 Tbsp ground allspice
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 2 Tbsp tomato puree
- 2 red bell peppers thinly sliced
- 250g cherry tomotoes left whole
- 150g brown basmati rice
- 750g boiling water
- 1 chicken stock cube
- parsley to garnish
- lemon wedges for garnish
Instructions
- Boil the kettle and make the stock with the boiling water and stock cube. Set aside.
- Heat the oil in a large deep pan over a medium heat. Season the chicken thighs with salt and pepper and fry for about 15 minutes, or until the skin is crispy and golden. Transfer to a plate and set aside.
- Add the onion to the pan and cook for about 5 minutes, until the onion is soft and starting to turn golden. Stir in the garlic, allspice, coriander, ginger and cayenne and cook for a minute longer. Until the spices get toasty and fragrant.
- Add the tomato puree and and cook for 1 minute. Then add the cherry tomatoes, bell peppers, rice and stock. Cover with a lid and leave to simmer for about 20 minutes. Return the chicken to the pan and continue to cook until the chicken is cooked and the stock has been absorbed by the rice.
- Sprinkle over the parsley and add the lemon wedges before serving.
Recipe Notes
Boil the kettle and make the stock with the boiling water and stock cube. Set aside. Heat the oil in a large deep pan over a medium heat. Season the chicken thighs with salt and pepper and fry for about 15 minutes, or until the skin is crispy and golden. Transfer to a plate and set aside. Add the onion to the pan and cook for about 5 minutes, until the onion is soft and starting to turn golden. Stir in the garlic, allspice, coriander, ginger and cayenne and cook for a minute longer. Until the spices get toasty and fragrant. Add the tomato puree and and cook for 1 minute. Then add the cherry tomatoes, bell peppers, rice and stock. Cover with a lid and leave to simmer for about 20 minutes. Return the chicken to the pan and continue to cook until the chicken is cooked and the stock has been absorbed by the rice. Sprinkle over the parsley and add the lemon wedges before serving.
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