Chicken and Jollof Rice is an African chicken casserole from Nigeria with spicy rice, peppers and onions baked as a one-dish meal.

Chicken and Jollof Rice

By Sue Lau | Palatable Pastime

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Chicken and Jollof Rice is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re presenting African Recipes. Glad you could join  us!

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I am sharing my recipe for chicken and jollof rice. It is a one-dish meal of chicken baked on top of rice with a homemade spicy jollof sauce.

I know the ingredient list looks long, but it really is just a list of spices to give the sauce complexity of flavor. You could make it beforehand and have it ready if you want to hurry things along.

After that, it is a matter of browning peppers, carrots, onions and chicken. And setting it up in the casserole dish. Then about an hour later you are all set to enjoy this exotic Nigerian dish.

Sunday Funday

African Recipes

• Cape Malay-ish Pineapple Chicken with Pineapple Salsa from Food Lust People Love
• Chicken and Jollof Rice (Nigerian) from Palatable Pastime
• East African Chapati from Amy’s Cooking Adventures
• Githeri from Mayuri’s Jikoni
• Red Harissa Chicken from Sneha’s Recipe
• Rgaif (Moroccan Flat Bread) from Karen’s Kitchen Stories

Chicken and Jollof Rice

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Chicken and Jollof Rice

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Chicken and Jollof Rice

Sue Lau

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5 from 7 votes

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Course Main Dish

Cuisine African, Nigerian

Servings 4

Calories 652 kcal

Equipment

• 1 rectangular ovenproof casserole

Ingredients

  

1x2x3x

Jollof Cooking Sauce:

• 1/4 cup tomato paste
• 1 teaspoon habanero sauce
• 2 teaspoons grated ginger
• 2 teaspoons minced garlic
• 2 ounce jar diced pimento peppers
• 1 tablespoon onion powder
• 1/2 teaspoon ground rosemary
• 1/8 teaspoon grated nutmeg
• 2 teaspoons mild paprika
• 1/4 teaspoon celery seed
• 1/4 teaspoon cayenne pepper
• 3 teaspoons curry powder
• 1 tablespoon chicken broth powder
• 1 cup water

Chicken and Rice:

• 2-1/4 pounds bone-in chicken thighs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon curry powder
• 2 tablespoons peanut oil
• 2 cups raw long-grain rice
• 1 cup chicken broth

Vegetables:

• 1 red bell pepper sliced
• 1 onion sliced
• 1 cup sliced raw carrots
• 1 cup cherry tomatoes cut into halves
• 2 tablespoons peanut oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

 

• Preheat oven to 375F.
• Mix together the ingredients for the jollof cooking sauce and set aside.
• Season chicken pieces with salt, pepper and curry powder.
• Brown in oil and set aside.
• Add the ingredients for the vegetables to the skillet and cook until vegetables soften.
• In a large rectangular casserole stir together the jollof cooking sauce, vegetables, water, and uncooked rice.
• Place the chicken pieces on top and cover with foil. Bake for 35 minutes.
• Remove foil and continue to bake, uncovered, for 35 minutes more.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 652kcalCarbohydrates: 92gProtein: 18gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 49mgSodium: 1624mgPotassium: 798mgFiber: 6gSugar: 8gVitamin A: 7700IUVitamin C: 71mgCalcium: 97mgIron: 4mg

Keyword chicken and rice casserole

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