Easy jollof rice

'Jollof is similar to a biryani. This one is made with chicken, but beef, goat or fish are often used'

, 23 May 2018

(43 votes)

Easy jollof rice
  • 1 Hour

  • Serves: 4

  • Price: £1.43 per serving

Nutritional Info
Each 492g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your 5-a-day
of your reference intake.
Typical energy values per 100g: 582kJ/139kcal.
  • 8 skinless chicken thighs or drumsticks or a mixture of both
  • 3tbsp medium curry powder
  • 2tbsp rapeseed oil
  • 1 small red pepper, deseeded and chopped
  • 1 small yellow pepper, deseeded and chopped
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 4cm piece ginger, finely chopped
  • ½ scotch bonnet chilli, chopped
  • 3tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 1 fish or chicken stock cube, made up with 600ml hot water
  • 400g basmati rice
  • 2 bay leaves
  • 1 large sprig thyme, plus extra to serve
  • Lime wedges, to serve
  • Hot pepper sauce, to serve
  • Season the chicken pieces with the curry powder in a large bowl.

  • Heat 1tbsp of the oil in a large, lidded casserole pan. Fry the peppers, half the onions and half the garlic over a medium heat for about 5 mins until soft and starting to colour. Remove from the pan and set aside.

  • Add the remaining oil to the pan and fry the chicken for 5 mins, turning from time to time until starting to brown slightly but not completely cooked through. Transfer to a plate.

  • Add the ginger and the remaining onions and garlic to the pan. Fry for 2-3 mins until soft but not coloured. Add the chilli and tomato purée and fry for 1 min more before adding the chopped tomatoes and a splash of water. Give the pan a good stir with a wooden spoon to remove any caramelised bits.

  • Transfer the mixture to a blender and blitz together with the stock until smooth. Return to the pan and bring to the boil.

  • Rinse the rice under the cold tap until the water runs clear, then add to the pan along with the chicken, the pepper and onion mixture, the bay leaves and thyme. Bring back to the boil, cover with a disc of crumpled-up greaseproof paper and put the lid on so no steam can escape. Reduce the heat to low and cook for 20 mins.

  • Remove the pan from the heat and allow to stand, covered, for 5 mins. Scatter with extra thyme leaves, then divide the rice between 4 plates, topping each one with 2 pieces of the chicken. Serve with the lime wedges, to squeeze over, and the hot pepper sauce on the side.