Chicken Jollof rice is an omnipresent one-pot dish in Nigeria, Cameroon, Ghana, Liberia, Togo, and Sierra Leone. Indeed, this is West Africa’s most popular party food and has gained momentum elsewhere in East Africa.
Due to its popularity, several debates have been held regarding its origin. What I know for sure is this- it’s a one-pot amazing dish and when someone fires it down their throats, there is no debate.
Ingredients for chicken Jollof rice
- skinless, boneless chicken thighs, 8 pieces
- 3 tbsp of vegetable or sunflower oil
- 1 large onion bulb, halved and sliced
- 3 tbsp of tomato purée
- 1 stock of chicken cube
- 400g of basmati rice
- 1 red pepper, all disserted and thickly sliced
- 1 yellow pepper, disserted and thickly sliced
- A bunch coriander, roughly chopped, to serve for ginger and chili base
- 2 garlic cloves or bulb
- 2 x 400g cans of plum tomatoes
- thumb-size piece of fresh root ginger
- 1 scotch bonnet of chili, disserted
Method of preparing chicken Jollof rice
- The chicken is flavored with salt and pepper. Heat 2 tbsp of the oil over high heat in a large deep frying pan, then add the meat and fry for about 5 minutes until golden throughout. Lift the pan out onto a tray.
- Add the remaining oil to the saucepan and fry the onions until soft but not golden, about 5 minutes. Allow the ginger and chili base while the onions cook. Put in a food processor or blender and whizz the garlic, tomatoes, ginger, and chili until smooth.
- Add the tomato purée to the onions, fry the ginger and chili mixture for another 2 minutes. Crumble into the cube of stock, stir then pour in boiling water of 600ml. Add the chicken and bring it to the boil for 15 minutes then simmer.
- Put the rice in a large bowl, cover with cold water, and wash the grains using your hands. Then tap the water out and repeat until the water runs clear. Add the rice to the saucepan, reduce the heat to a simmer, and then cover with foil and a lid to prevent steam from escaping and cooking for 20 minutes.
- Take off the lid, the rice is not yet to be cooked, then scatter the peppers over the rice. Cover again and cook for 10 minutes until the veg is softened and the rice is tender. Mix the veg through just before serving, then scatter over the coriander.
Where to buy Chickens in Akwa Ibom State
Since chicken is the only meat that has no negative health conditions, you can always use it to prepare any local and continental dishes of your choice. In Akwa Ibom State of Nigeria, you can buy chickens from sofreshchikens.
Uyo, The Akwa Ibom State capital:
Number 215 Udo Umana Street opposite Akpan Andem Market, Uyo
Oron, Akwa Ibom State:
Number 27 Market Square by Aba Street, Oron, Akwa Ibom State