JOLLOF RICE WITH CHICKEN RECIPES
JOLLOF CHICKEN AND RICE RECIPE - FOOD.COM
This originated in French colonial Africa. I found this in a cookbook under NIGERIA. It's very similar to jambalaya.
Total Time 2 hours
Prep Time 2 hours
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet brown chicken on both sides in hot oil about 15 minutes; remove from skillet. Set aside chicken, reserving drippings.
- Add the onion to drippings; cook till tender but not brown. Drain off fat.
- Return chicken to skillet.
- Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.
- Bring to boiling; reduce heat.
- Cover; simmer for 30 minutes.
- Skim off fat.
- Add rice, making sure all the rice is covered with liquid.
- Cover; simmer for 30 minutes more or until rice is tender.
- Remove bay leaf. Sprinkle with parsley.
Nutrition Facts : Calories 479.2, FatContent 25.9, SaturatedFatContent 6.7, CholesterolContent 103.5, SodiumContent 556.8, CarbohydrateContent 30, FiberContent 1.6, SugarContent 2.8, ProteinContent 29.7
WEST AFRICAN-STYLE JOLLOF RICE WITH CHICKEN | SAINSBURY'S ...
Everyone has their version of this popular West African dish, so here’s ours. It’s filled with punchy, vibrant flavours and complements the equally spicy baked chicken perfectly.
Provided by Sainsbury's
Total Time 1 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 11
Steps:
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.
Once the chicken has cooked, add to the rice to serve up with some more of the fresh thyme.
Nutrition Facts : Calories 427 calories, FatContent 12.0 grams, SaturatedFatContent 2.5 grams, SugarContent 8.4 grams, SodiumContent 810.0 milligrams salt, CarbohydrateContent 57.0 grams, FiberContent 4.4 grams, ProteinContent 20.0 grams
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Chef Essie takes viewers on a journey to the motherland, as we get an authentic taste of Ghana when she prepares the cultural staple jollof rice with a fried kelewele.
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