Time 1h10m Number Of Ingredients 14 Steps:
Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate. Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth. Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins. Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins. Take the lid off (the rice won’t be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.
Yield 6 servings Number Of Ingredients 11 Steps:
Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth. In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside. Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half. Add in remaining oil, and fry sauce for 8-10 minutes. Stir in chicken, along with rice, stock and thyme leaves. Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes. Once rice is cooked, fluff up before serving. Enjoy!
Yield Serves 4 Number Of Ingredients 14 Steps:
Tip the basmati rice into a large bowl and cover with cold water. Set aside. Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1-2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3-4 minutes, or until just softened but not coloured. Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well. Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed. Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve.
Time 2h Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a large skillet brown chicken on both sides in hot oil about 15 minutes; remove from skillet. Set aside chicken, reserving drippings. Add the onion to drippings; cook till tender but not brown. Drain off fat. Return chicken to skillet. Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat. Add rice, making sure all the rice is covered with liquid. Cover; simmer for 30 minutes more or until rice is tender. Remove bay leaf. Sprinkle with parsley.
Time 1h40m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings. Add onion to drippings, cook till tender, not brown. Drain off fat. Return chicken to skillet. Combine undrained tomatoes; chicken broth; bay leaf; ginger; cinnamon; thyme; salt and ground red pepper. Pour over chicken, DO NOT STIR. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat. Add rice, making sure all the rice is covered by the liquid. Cover; simmer for 30 minutes more or till rice is tender. Remove bay leaf. Sprinkle with snipped parsley.
Time 1h20m Yield 8 Number Of Ingredients 16 Steps:
Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent. Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes. Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
More about “jollof chicken and rice recipes”
Time 1h29m Yield 8 Number Of Ingredients 21 Steps:
Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat. Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids. Preheat oven to 400 degrees F (200 degrees C). Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C). Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes. Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes. Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.
