Chicken Jollof Rice Recipe

Chicken Jollof Rice Recipe

Ingredients:
6 chicken pieces (legs and/or thighs)
2 Tbsp cooking oil
2 cups basmati rice
3 cups chicken broth
1 onion, chopped
2 bell peppers (red and yellow)
1 cup tomato sauce
5 cloves garlic, minced
1 Tbsp chopped ginger
3 tsp dried thyme
3 tsp curry powder
3 bay leaves
2 scotch bonnet peppers (adjust based on heat preference)
Salt and pepper to taste



Instructions:
Prepare the Chicken: Preheat oven to 350°F. In a cast-iron skillet, heat oil over medium-high heat. Season the chicken with salt and pepper, then brown it for 4-5 minutes per side. Remove and set aside.
Cook Vegetables: In the same pan, add onions and bell peppers, cooking until softened. Add garlic and ginger, stirring and cooking for an additional minute.
Create the Sauce: Stir in tomato sauce, thyme, curry powder, chopped scotch bonnet peppers, salt, and pepper. Mix well, then add rice and stir to coat with the sauce.
Combine and Bake: Pour in chicken broth, stir well, then nestle the chicken pieces back into the pan. Add bay leaves, cover the pan with foil, and bake for 1 hour.
Serve: Remove from the oven and fluff the rice. Enjoy with the tender, flavorful chicken!
Notes:
Adjusting Heat: Scotch bonnet peppers add significant heat, so use less if sensitive.
Leftovers: This dish keeps well and tastes even better the next day. Refrigerate for up to 3 days or freeze for a month.

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