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Jollof Rice

3

0 min

Jollof Rice

Jollof Rice Photo 1

Time

0 min

Serving

8 persons

Calories

332

Rating

3.00★ (74)

Cuisine

Author: Victoria Buriak
Popular and spicy West African chicken and rice dish.

Ingredients

  • olive oil: 1 Tbsp
  • onion: 1 piece (sliced)
  • stewed tomatoes: 2 cans (14.5 ounce cans)
  • tomato paste: 0.5 can (6 ounce can)
  • salt: 1 tsp
  • black pepper: 0.25 tsp
  • cayenne pepper: 0.25 tsp
  • red pepper flakes: 0.5 tsp
  • Worcestershire sauce: 1 Tbsp
  • fresh rosemary: 1 tsp (chopped)
  • water: 2 cups
  • whole chicken, cut into 8 pieces: 1 piece (3 pound)
  • uncooked white rice: 1 cup
  • carrots: 1 cup (diced)
  • green beans, trimmed and snapped into 1 to 2 inch pieces: 0.5 pound (fresh)
  • ground nutmeg: 0.25 tsp

Metric Conversion

Stages of cooking

Jollof Rice Photo 21
Jollof Rice Photo 32
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  1. Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
    Jollof Rice Photo 2
  2. Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
    Jollof Rice Photo 3
  3. Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
    Jollof Rice Photo 4

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