Nigerian Chicken Jollof Rice is a traditional Nigerian recipe for a classic one-pot dish of chicken with rice in a tomato, onion and hot chilli sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Chicken Jollof Rice.
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Ingredients:
1 frying chicken, cut into serving pieces
1 lime, halved
salt, to taste
1 garlic clove, minced
240ml water
2 tomatoes, blanched, peeled and minced
2 onions, minced
4 red bell peppers, de-seeded and minced
240ml tomato sauce
4 hot chillies, pounded to a paste (or to taste)
2 bayleaves
1/2 tsp thyme
200g rice, rinsed
Method:
Rub the chicken pieces with the cut sides of the lime. Season with salt then sprinkle with the garlic. Set aside to marinate for 1 hour.
Transfer the meat to a large stewing pot. Add in 240ml water, bring to a simmer then add a lid and cook until the meat is tender (about 40 minutes), top-up the water as needed. Drain, reserving the stock.
Add oil to the pot and use to fry the chicken until golden. Add the minced vegetables, chillies and tomato sauce. Stir in the bayleaf and thyme then cook until the vegetables are soft (about 10 minutes). Add the rice and cook over medium heat for a few minutes, stirring constantly. Slowly add the reserved stock, stirring constantly.
Cover and cook over low heat for about 25 minutes, or until the rice is almost soft, stirring frequently to prevent the rice from sticking. Add a little boiling water, as needed to keep the mixture moist. Remove the chicken pieces then arrange the rice mix on a serving dish. Top with the chicken pieces and serve.
