Serves 12
282 cal · 70 min
Jollof Rice
Recipe GLPRc50ecc05ef2806
A vibrant West African one-pot rice dish featuring tender cooked meat simmered in a rich tomato and spice base. The meat is browned in oil with aromatic onions, green peppers, and ginger, then simmered with tomatoes and warming spices like thyme and red pepper. Fluffy white rice is cooked separately in chicken broth and water, then combined with the savory meat sauce and arranged in a beautiful presentation.
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Ingredients
2 pounds cooked chicken breast or thighs, cut into 1-inch cubes (chicken cooked to a safe internal temperature of 165°F)
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 teaspoon ground ginger
1 can (14.5 ounces) low-sodium whole canned tomatoes
2 cans (6 ounces each) no-salt-added tomato paste
8 cups water
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 teaspoon crushed red pepper
2 cups white rice, uncooked
2 1/2 cups low-sodium chicken broth
2 1/2 cups water
Salt to taste
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the cooked chicken cubes and cook, stirring occasionally, until the chicken pieces are lightly browned on the edges, about 3-4 minutes. Remove the chicken and set aside on a plate.
In the same pot, add the chopped onion, green bell pepper, and ground ginger. Sauté over medium heat, stirring frequently, until the onion becomes soft and translucent, about 5 minutes.
Add the canned whole tomatoes (with their juices) to the pot and simmer for 5 minutes, breaking up the tomatoes with the back of a spoon as they cook.
Stir in the tomato paste until well combined with the vegetables. Pour in 8 cups of water, then add the black pepper, thyme, and crushed red pepper. Season with salt to taste and stir well.
Return the browned chicken to the pot and bring the mixture to a simmer. Reduce heat to medium-low and simmer gently for 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
While the meat sauce is simmering, prepare the rice in a separate 2-quart saucepan. Add the uncooked white rice, chicken broth, and 2 1/2 cups water to the saucepan and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and cook for 18-20 minutes until the rice is tender and the liquid is absorbed. Season with salt and pepper to taste. Remove from heat and fluff with a fork.
To serve, mound the cooked rice in the center of a large serving platter or deep bowl. Arrange the cooked chicken pieces and tomato sauce attractively around and over the rice, allowing the flavorful sauce to soak into the rice. Serve hot.
