Party Jollof Rice (VIDEO)

5 from 1 vote

Party Jollof Rice (VIDEO)

This 2-in-1 recipe will definitely be one of the best meals you'll ever experience. It’s a Nigerian treasure that deserves a place on your dining table. The best chicken and smoky jollof rice pair!

Prep Time30

Cook Time1 20

Total Time1 50

Course: Main Course

Cuisine: African, Nigerian, West African

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Servings:

Calories: 495kcal

Equipment

Ingredients

For the cooked chicken

2 kg chicken (soft chicken drumstick & thigh)
1 onion
2 garlic cloves
½ thumb-sized ginger
1 tbsp curry powder
1 tbsp mixed herbs
½ tsp cumin
½ tsp mace
½ tsp coriander
½ tsp ground cardamom
½ tsp fenugreek
2 cubes stock cubes
3 curry leaves
1 tsp sea salt

For the fried chicken

1 red onion
3 garlic cloves
sunflower oil (enough to deep-fry)

For the pepper sauce

5 tomatoes
3 bell peppers
3 sweet peppers
½ fresh ginger
1 red onion
1 scotch bonnet (optional)
2 garlic cloves
1 onion (diced)

For the rice

½ cup sunflower oil (chicken flavored ) - (optional)
1 onion
1½ tbsp curry powder
1 tbsp mixed herbs
½ tsp mace
½ tsp cumin
4 stock cubes
2 tbsp smoked paprika (secret ingredient)
5 cup pepper sauce (prepared above)
1 cup chicken liquid stock
3 bay leaves
3 cups basmati rice (use any rice of your choice)
1½ tsp sea salt

US Customary - Metric

Instructions

For the chicken

Season the chicken.
Put the cleaned chicken in the pot without turning on the fire. Peel and chop the onion, garlic, and ginger. Incorporate the herbs into the chicken.
Add the curry powder, mixed herbs, cumin, mace, coriander leaf, ground cardamom, fenugreek, chicken stock, curry leaves, and sea salt. Toss the chicken in the seasoning to coat.
Cook the chicken.
Set the heat to medium, cover the pot, and cook for 25 to 30 minutes. Mix it at regular intervals to cook the chicken thoroughly.
Turn off the heat and separate the liquid chicken stock and the boiled chicken.
Set the chicken stock aside for later use.

For the fried chicken

Infuse onion in oil.
In a pot, pour sunflower oil and allow to heat over high heat. For extra flavor, saute onions and garlic for a minute.
Fry the chicken.
Deep fry the chicken along with the herbs to enhance flavors. Set aside the oil used in frying the chicken to cook the sauce.

For the jollof rice pepper sauce

Make the sauce.
Rinse and chop the tomatoes, bell peppers, and sweet peppers. Peel and slice the garlic, red onion, and ginger. Blend them together until smooth.
Fry the herbs and spices.
Heat the oil used for frying the chicken. Saute chopped onions for 1 minute. Add curry powder, mixed herbs, mace, cumin, chicken stock cubes, and smoked paprika. Fry for 3 minutes.
Cook the sauce.
Pour in the blended pepper sauce and cook for 10 minutes. Add the chicken liquid stock and bay leaves, and stir.
Cook for another 15 minutes. Season with sea salt. Taste and season as needed.
Cooking the sauce is necessary to fortify the flavors of the sauce.

For the jollof rice

Prepare the rice.
Rinse the rice several times until the water is clear. Add the rice into the pot to cook it with the sauce.
Submerge the grains for a more robust flavor. Cover it with parchment paper and the lid.
Steam-cook the rice.
Cook it on low heat for 25 to 30 minutes. Add chopped onions for color, aroma, and texture.
Simmer for up to 5 minutes until the rice is cooked to perfection.

Video

Notes

Purchase and store the best ingredients on the market.
Be creative with the seasoning to customize it to your preferences.
For an authentic party jollof rice experience, allow the jollof rice to scorch/smoke/burn slightly.

Nutrition