Jollof Chicken And Rice Recipes

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.

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!

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.

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.

Steps:

• With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
• Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
• Wash the rice in hot water until the water is clear. Drain through a fine sieve.
• Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.

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.

Steps:

• Pour the water into a large pot. Add the chicken, tomatoes, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes.
• Stir in the ham, rice, onion, cabbage, green beans, cinnamon and cayenne pepper.
• Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked - about 25 to 30 minutes. *You can choose to simmer it longer if you want to cook out more of the liquid. It's up to you. Enjoy!

Steps:

• Rub the chicken with the garlic and thyme and set aside.
• Heat the oil in a saucepan until hazy and then add the chopped tomatoes, tomato puree and onion. Cook over a moderately high heat for about 15 minutes until the tomatoes are well reduced, stirring occasionally at first then more frequently as the tomatoes thicken.
• Reduce the heat a little, add the chicken pieces and stir well to coat with the sauce. Cook for 10 minutes, stirring, then add the stock or water, the dried shrimp and the chilli. Bring to a boiland simmer for 5 minutes, stirring occasionally.
• Put the rice in a separate saucepan. Scoop 1 1/4 cups of the sauce into a measuring jug, top up with water to 450ml and stir the liquid into the rice.
• Cook covered until the liquid is absorbed, then place a piece of foil on top of the rice, cover thepan with a lid and cook over a low heat for 20 minutes until the rice is cooked, adding a little more water if necessary.
• Transfer the chicken pieces to a warmed serving plate. Simmer the sauce until reduced by half. Pour over the chicken and serve with rice.

Steps:

• Dry the chicken and beef with paper towels and sprinkle with salt and pepper.
• In a large heavy bottomed pan over moderate heat, heat 3 tbsp of the oil until a drop of water sizzles when dripped into it; brown the chicken in the oil a few pieces at a time until golden brown, turning as needed; when done transfer to a plate and set aside.
• Add the last 3 tbsp of oil to the pan and brown the beef in it, turning them frequently until they are well browned; add them to the chicken and set aside.
• Pour off all but a thin film of fat from the pan and add the onions; stirring up the browned bits from the meat, stir and cook the onions until soft and lightly browned; do NOT burn as it will add an acrid taste to the finished dish.
• Add the tomatoes, tomato paste, garlic, chili pepper, ginger and bay leaf.
• Raise the heat to high and still stirring cook for five minutes or until most of the liquid has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.
• Stir in the broth and water and return the beef to the pan; add the ham and turn the meats in the sauce until the pieces are evenly coated.
• Bring to a boil again then reduce the heat to low and simmer partially covered for 30 minutes.
• Add the chicken and any liquids around it, baste it with the sauce and let it simmer for ten minutes longer; then gently stir in the rice.
• Return the mixture to a simmer, cover partially and cook for 20 to 30 minutes or until the beef is tender and almost all the liquid in the pan has been absorbed by the rice.
• Remove the pan from the heat, cover tightly and let rest for 15 minutes before serving.
• Jollof rice is traditionally served with hot boiled cabbage or spinach and slices of hard boiled egg.

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.