Jollof rice. Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish.
It is also called 'reddish one-pot dish' and varies in these countries.
Because Jollof Rice is Bae, and much loved South of the Sahara and along the coast of West Africa.
Spiced and stewed in a flavorful tomato broth, it is everything from "everyday" to celebration.
You can have Jollof rice using 17 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Jollof rice
- It's 3 cups of basmati rice (170g).
- Prepare 4 1/2 cup of water (250ml).
- You need 750 g of chicken breast.
- Prepare 1 of large onion.
- It's 2 of medium fresh tomatoes.
- You need 1 of red bell pepper.
- It's 140 g of tomato paste.
- Prepare 1 cup of boiled green peas.
- It's 2 1/4 cup of diced fresh carrots.
- Prepare 1/2 tbs of salt.
- You need 1/2 tbs of cayenne pepper.
- It's 1/2 tbs of chili powder.
- It's 1/2 tbs of garlic powder.
- You need 1/2 tbs of ginger powder.
- You need 1/2 tbs of dried thyme leaves.
- You need 1 tsp of Jollof rice seasoning.
- It's 15 g of chicken stock cube.
The classic version is cooked with long-grain rice (Uncle Ben's/Carolina's) and seasoned with Nigerian-style curry powder and dried thyme. Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Allow the rice to continue cooking until the rice is soft.
Jollof rice step by step
- Prepare the chicken stock by seasoning with salt, cayenne pepper powder,chicken stock cube, some water and cook until it’s tender. Take out the chicken and grill in the oven..
- Pulse the tomatoes, bell pepper and onion into a food processor and blend to purée. Pour the mixture in a heated pan and allow to cook for about 15 minutes on low heat, stirring frequently when it’s almost dried off and to avoid burning. Add the tomato paste, stir for about 5 minutes and turn off..
- Wash the rice twice and put in a pot on a stove top. Add the stipulated amount of water, cover and cook for 12 minutes only(parboiling). Drain the water and rinse off twice under running water, then set aside..
- Pour the chicken stock in the tomato pot and allow to boil on low heat. Add the rice and stir well, cover and leave for 2 minutes on high heat. Add the carrot and stir, reduce to low heat and allow to simmer for 10 minutes. Add the cooked peas and stir, turn off the heat and allow to stand for 5 minutes before serving with the grilled chicken. You can enjoy the dish with some fresh salads..
If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer. Jollof Rice is made with long-grained rice (typically parboiled but we have a few other options listed below). A base of tomatoes, onions, and peppers gives it its delicious flavors, enhanced with a special Jollof spice blend. You can serve it spicy (which is more traditional), but if you are sensitive to spice you can tone it down to mild. Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.
