eCook Meal
West-African Chicken & Jollof Rice
with pickled peppers, coriander & creamy raita
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R123.63
for 4 servings · R30.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
-
Tomato Paste needs 80 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Raita
- Jollof Seasoning
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Fresh Coriander, Garlic, Jollof Seasoning, Onion, Pickled Bell Peppers, Raita, Tomato, 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?
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. 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. 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.
What should be prepared from my kitchen to make West-African Chicken & Jollof Rice?
Chicken, Chicken Stock, Fresh Coriander, Garlic, Jollof Seasoning, Onion, Pickled Bell Peppers, Raita, Tomato, 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