What are the main ingredients in West-African Chicken & Jollof Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of West-African Chicken & Jollof Rice?

Calories: 597, Carbs: 87 grams, Fat: grams, Protein: 49.8 grams, Sugar: 18.9 grams, Salt: 1696 grams

How do I prepare West-African Chicken & Jollof Rice?

MARINATION STATION: Boil the kettle. Pat the chicken fillets dry with some paper towel. Coat in a ¼ of the Jollof seasoning, and a pinch of salt. Set aside to marinate. RICE, RICE, BABY: Place a deep, nonstick pan (with a lid) over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onions and fry for 4-5 minutes, until soft and translucent, shifting occasionally. Add the grated garlic, the remaining jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 400ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 10-15 minutes until the rice is fully cooked and until all the liquid has been absorbed, stirring occasionally. SPICED FILLETS: When the rice has 5 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken fillets for 2-3 minutes per side until golden. Remove from the pan on completion and allow to rest for 3 minutes before serving. ALMOST THERE: When the rice is done, remove from the heat, and scatter over the chopped pickled peppers. Replace the lid and set aside to steam for a further 10 minutes to allow all the flavours to infuse. HEARTY JOLLOF: Plate up a hearty pile of jollof rice. Top with the golden and flavourful chicken pieces. Sprinkle over the chopped coriander and a dollop of raita for an extra creamy touch. Beautiful, Chef!

What should be prepared from my kitchen to make West-African Chicken & Jollof Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Butter (optional)

West-African Chicken & Jollof Rice

Name: West-African Chicken & Jollof Rice
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey; Butter (optional)

Jollof rice is one of the most popular West African dishes – and we can see why! It’s rich, easy, spicy and oh so incredibly tasty.

West-African Chicken & Jollof Rice

with pickled peppers, coriander & creamy raita

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chicken Stock
Cooked Chopped Tomato
Free-range Chicken Mini Fillets
Fresh Coriander
Garlic Clove
Garlic Cloves
Jollof Seasoning
Onion
Onions
Pickled Bell Peppers
Raita
Tomato Paste
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey
Butter (optional)

Photo of West-African Chicken & Jollof Rice

Serves 1

MARINATION STATION
Boil the kettle. Pat the chicken fillets dry with some paper towel. Coat in a ¼ of the Jollof seasoning, and a pinch of salt. Set aside to marinate.
RICE, RICE, BABY
Place a deep, nonstick pan (with a lid) over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onions and fry for 4-5 minutes, until soft and translucent, shifting occasionally. Add the grated garlic, the remaining jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 200ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 10-15 minutes until the rice is fully cooked and until all the liquid has been absorbed, stirring occasionally.
SPICED FILLETS
When the rice has 5 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken fillets for 2-3 minutes per side until golden. Remove from the pan on completion and allow to rest for 3 minutes before serving.
ALMOST THERE
When the rice is done, remove from the heat, and scatter over the chopped pickled peppers. Replace the lid and set aside to steam for a further 10 minutes to allow all the flavours to infuse.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Top with the golden and flavourful chicken pieces. Sprinkle over the chopped coriander and a dollop of raita for an extra creamy touch. Beautiful, Chef!

Free-range Chicken Mini Fillets - 150g
Jollof Seasoning - 20ml
Onion - 1
Garlic Clove - 1
Tomato Paste - 20ml
Cooked Chopped Tomato - 100g
White Basmati Rice - 75ml
Chicken Stock - 5ml
Pickled Bell Peppers - 30g
Fresh Coriander - 4g
Raita - 45ml

Download the Recipe

Serves 2

MARINATION STATION
Boil the kettle. Pat the chicken fillets dry with some paper towel. Coat in a ¼ of the Jollof seasoning, and a pinch of salt. Set aside to marinate.
RICE, RICE, BABY
Place a deep, nonstick pan (with a lid) over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onions and fry for 4-5 minutes, until soft and translucent, shifting occasionally. Add the grated garlic, the remaining jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 400ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 10-15 minutes until the rice is fully cooked and until all the liquid has been absorbed, stirring occasionally.
SPICED FILLETS
When the rice has 5 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken fillets for 2-3 minutes per side until golden. Remove from the pan on completion and allow to rest for 3 minutes before serving.
ALMOST THERE
When the rice is done, remove from the heat, and scatter over the chopped pickled peppers. Replace the lid and set aside to steam for a further 10 minutes to allow all the flavours to infuse.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Top with the golden and flavourful chicken pieces. Sprinkle over the chopped coriander and a dollop of raita for an extra creamy touch. Beautiful, Chef!

Free-range Chicken Mini Fillets - 300g
Jollof Seasoning - 40ml
Onion - 1
Garlic Clove - 1
Tomato Paste - 40ml
Cooked Chopped Tomato - 200g
White Basmati Rice - 150ml
Chicken Stock - 10ml
Pickled Bell Peppers - 60g
Fresh Coriander - 8g
Raita - 85ml

Download the Recipe

Serves 3

MARINATION STATION
Boil the kettle. Pat the chicken fillets dry with some paper towel. Coat in a ¼ of the Jollof seasoning, and a pinch of salt. Set aside to marinate.
RICE, RICE, BABY
Place a deep, nonstick pan (with a lid) over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onions and fry for 5-6 minutes, until soft and translucent, shifting occasionally. Add the grated garlic, the remaining jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 600ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 15-20 minutes until the rice is fully cooked and until all the liquid has been absorbed, stirring occasionally.
SPICED FILLETS
When the rice has 5 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken fillets for 2-3 minutes per side until golden. You may have to do this in batches. Remove from the pan on completion and allow to rest for 3 minutes before serving.
ALMOST THERE
When the rice is done, remove from the heat, and scatter over the chopped pickled peppers. Replace the lid and set aside to steam for a further 10 minutes to allow all the flavours to infuse.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Top with the golden and flavourful chicken pieces. Sprinkle over the chopped coriander and a dollop of raita for an extra creamy touch. Beautiful, Chef!

Free-range Chicken Mini Fillets - 450g
Jollof Seasoning - 60ml
Onions - 2
Garlic Cloves - 2
Tomato Paste - 60ml
Cooked Chopped Tomato - 300g
White Basmati Rice - 225ml
Chicken Stock - 15ml
Pickled Bell Peppers - 90g
Fresh Coriander - 12g
Raita - 125ml

Download the Recipe

Serves 4

MARINATION STATION
Boil the kettle. Pat the chicken fillets dry with some paper towel. Coat in a ¼ of the Jollof seasoning, and a pinch of salt. Set aside to marinate.
RICE, RICE, BABY
Place a deep, nonstick pan (with a lid) over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onions and fry for 5-6 minutes, until soft and translucent, shifting occasionally. Add the grated garlic, the remaining jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 800ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 15-20 minutes until the rice is fully cooked and until all the liquid has been absorbed, stirring occasionally.
SPICED FILLETS
When the rice has 5 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, fry the marinated chicken fillets for 2-3 minutes per side until golden. You may have to do this in batches. Remove from the pan on completion and allow to rest for 3 minutes before serving.
ALMOST THERE
When the rice is done, remove from the heat, and scatter over the chopped pickled peppers. Replace the lid and set aside to steam for a further 10 minutes to allow all the flavours to infuse.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Top with the golden and flavourful chicken pieces. Sprinkle over the chopped coriander and a dollop of raita for an extra creamy touch. Beautiful, Chef!