JOLLOF RICE RECIPES

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JOLLOF RICE RECIPE - NYT COOKING



Jollof Rice Recipe - NYT Cooking image

The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.

Provided by The New York TImes

Total Time 1 hours

Yield 7 1/2 cups rice

Number Of Ingredients 14

2 medium tomatoes, roughly chopped (about 5 ounces each)
1/2 medium Scotch bonnet pepper (or use a habanero pepper), stem removed
1/2 medium onion, roughly chopped
3 small red bell peppers, roughly chopped (about 5 ounces each)
1/2 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon curry powder
1 1/2 teaspoons hot ground chile pepper, such as African dried chile or cayenne
1 1/2 teaspoons garlic powder
1 tablespoon plus 1 heaping teaspoon onion powder
2 bay leaves
1/2 teaspoon ground ginger
1 tablespoon dried thyme
2 1/2 cups medium-grain rice

Steps:

  • In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
  • Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
  • Stir in the rice until well mixed, then reduce the heat to low.
  • Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

Nutrition Facts : @context http//schema.org, Calories 299, UnsaturatedFatContent 10 grams, CarbohydrateContent 44 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 2 grams, TransFatContent 0 grams

JOLLOF RICE WITH CHICKEN RECIPE | BBC GOOD FOOD



Jollof rice with chicken recipe | BBC Good Food 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

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

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, FatContent 15 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 98 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 5 grams fiber, ProteinContent 51 grams protein, SodiumContent 1.73 milligram of sodium

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  • Parboil the rice with 500ml of the chicken stock for 10 minutes. Remove from the heat; the rice will still be slightly hard. 

    Blend the pepper, onion, tomatoes and scotch bonnet to a smooth paste.

    Pre-heat the oven at 190°C/fan 170°C/gas mark 5.

    Heat the oil, and add the paste along with the curry powder, leaves from the thyme sprigs and bay leaves. Cook on a medium heat for 10 minutes.

    Put the chicken pieces on a tray with a drizzle of oil and a spoonful of the sauce you just made for each piece of chicken. Bake in the oven for 35 minutes.

    Add the parboiled rice to the sauce with the rest of the stock. Cover and cook for a further 15 minutes. Give it a stir after 10 minutes and add more stock if it feels sticky. 

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