Description
A beginner-friendly recipe for classic Nigerian Jollof Rice, featuring a rich, smoky tomato and pepper base.
Ingredients
Scale
- 3 cups parboiled long-grain rice
- 1.5 lbs chicken pieces (or preferred protein)
- 4 large ripe tomatoes
- 2 red bell peppers (tatashe)
- 1 scotch bonnet pepper (adjust to heat preference)
- 1 large onion, divided
- 1/2 cup vegetable oil
- 4 cups chicken stock (or water)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 bouillon cube (Maggi or Knorr)
Instructions
- Prepare the pepper base: Roughly chop the tomatoes, bell peppers, scotch bonnet, and half of the onion. Blend until smooth.
- Sauté aromatics: Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Dice the remaining half onion and sauté until softened, about 3 minutes.
- Cook the stew base: Add the tomato paste to the pot and fry for 2 minutes, stirring constantly until it darkens slightly. Pour in the blended pepper mixture. Add thyme, curry powder, bay leaves, salt, pepper, and the bouillon cube.
- Simmer the base: Bring the stew to a boil, then reduce heat to medium-low. Let it simmer uncovered for 15-20 minutes, stirring occasionally, until the mixture thickens and the oil begins to float on top. This concentrates the flavor.
- Parboil the rice: While the stew simmers, wash the rice thoroughly with cold water until the water runs clear. Drain well.
- Combine: Add the washed rice to the stew base. Stir well to coat every grain with the tomato mixture. Add the chicken stock. The liquid should just cover the rice; add more stock or water if necessary.
- Steam the rice: Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with aluminum foil before placing the lid on top. This traps the steam needed to cook the rice.
- Cook: Allow the rice to steam undisturbed for 25-35 minutes. Do not stir during this time.
- Achieve smokiness (optional): After 25 minutes, check the rice. If it is almost done but still slightly hard, increase the heat slightly for 2-3 minutes to allow the bottom layer to slightly scorch (this creates the smoky flavor). Immediately turn off the heat.
- Rest and serve: Let the pot sit, covered, for another 10 minutes off the heat. Fluff the rice gently with a fork before serving with your choice of side dishes.
Notes
- For the best smoky flavor, use a heavy-bottomed pot and allow the bottom layer to slightly burn before turning off the heat.
- Do not stir the rice while it is steaming, as this releases starch and makes the rice mushy.
- If you are cooking chicken separately, use the resulting broth as your stock for richer flavor.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 cup cooked
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
- Cholesterol: 45