GHANA JOLLOF RICE WITH CHICKEN
GHANAIAN JOLLOF RICE
Jollof rice and chicken is an easy, yet tasty one-pan meal enjoyed in West African countries. It is always a tug of war between Ghanaians and Nigerians as to which country’s jollof rice is tasty. No bias, but of course Ghanaian jollof rice. It’s bursting with flavors from the tomato sauce, paprika, scotch bonnet, and the juices coming off from the well-seasoned chicken thighs or breast. Serve it over regular nights or as a main course during the holidays or special occasions such as weddings or funerals.
INGREDIENTS
2 tablespoons (28ml) oil
1 medium onion
½ teaspoons (0.46g) dried thyme
2 teaspoon (10g) minced garlic
2 cups (370g) uncooked rice (I used basmati rice)
8 ounce (224g) canned puree tomato sauce
3 cups (720ml) chicken stock or water
1 teaspoon (5g) salt
1 teaspoon (2g) paprika
1 teaspoon (2g) white pepper
½ -1 teaspoon (1g-2g) chicken bouillon
½ pound (226.8g) or more vegetables (carrots, peas, green beans)
scotch bonnet pepper or hot pepper (optional)
2 ½- 3 pound (1133.98g-1360.77g) chicken thighs, about 5-6
2 teaspoon (10g) salt
2 teaspoon (4g) onion powder
½ teaspoon (0.46g) dried thyme or oregano
1 teaspoon (3g) garlic powder
1 teaspoon (2g) smoked paprika
½ teaspoon (1g) white pepper
½ teaspoon (1g) cayenne pepper
½ teaspoon (1g) chicken bouillon powder (you may replace with salt
1 carrot
3 spring onions
Green beans
2 large bell peppers
METHOD
GRILLED CHICKEN
Wash chicken thighs, wipe with a paper towel. Combine dry spices and mix well.
Sprinkle both sides with a generous amount of the spice blend. Or you may use salt and pepper or your favorite spice mix.
Add about 2 tablespoons of oil to the skillet or Dutch oven or oven-safe pot/pan.
Brown chicken on both sides for about 3 minutes each. Be very careful with the chicken, it shouldn’t burn.
JOLLOF RICE ( Using the stove)
Add oil to a saucepan and add diced onions
Add thyme, garlic, and sauté until soft but not golden, about 2-3 minutes.
If you want to smoky smell, you can bake two raw tomatoes and some bell pepper in an oven for about 20 mins before blending
Add tomato paste and stir till golden brown then add blended tomatoes and bell pepper.
Allow simmering till the oil appears on top of the stew.
Put the rice into a large bowl, wash under running water till water becomes clear
Add washed rice to the stew and allow to cook over low heat for about 30 minutes.
Add chopped vegetables and add the rice and bring to boil.
Serve hot with chicken
JOLLOF RICE (oven method)
Wash chicken thighs, wipe with a paper towel.
Combine spices and mix well. Sprinkle both sides with a generous amount of the spice blend. Or you may use salt and pepper or your favorite spice mix.
Add about 2 tablespoons of oil to the skillet or Dutch oven or oven-safe pot/pan.
Brown chicken on both sides for about 3 minutes each.
Be very careful with the chicken, it shouldn’t burn.
Pre-heat oven 350 degrees F (176C).
Put the rice into a large bowl, cover it with cold water, and use your hands to wash the grains.
Tip the water out then repeat twice until the water runs clear.
Remove from the pan and set aside.
Remove excess oil from the pan and leave approximately about 2-3 tablespoons oil.
Add onions, thyme, garlic, and sauté until soft but not golden, about 2-3 minutes.
Add tomato paste and blended tomatoes
Then add rice and stir for another 2minutes.
Bake for about 45 mins
Serve hot with chicken
