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
West-African Chicken & Jollof Rice
with pickled peppers, coriander & creamy raita
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 65 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for West-African Chicken & Jollof Rice?
The preparation time for West-African Chicken & Jollof Rice with pickled peppers, coriander & creamy raita is between 25 and 40 minutes.
What is the total time required to make West-African Chicken & Jollof Rice with pickled peppers, coriander & creamy raita?
The total time required to make West-African Chicken & Jollof Rice with pickled peppers, coriander & creamy raita is between 40 and 65 minutes.
How many servings does West-African Chicken & Jollof Rice provide?
4 servings
What are the main ingredients in West-African Chicken & Jollof Rice?
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
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?
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
How many calories does West-African Chicken & Jollof Rice have?
597 calories
How much fat content does West-African Chicken & Jollof Rice have?
grams
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