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–+ servings

Chicken and Jollof Rice

Sue Lau
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5 from 6 votes
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Course Main Dish
Cuisine African, Nigerian
Servings 4
Calories 652 kcal

Equipment

  • 1 rectangular ovenproof casserole

Ingredients
  

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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