Jollof Rice, Peppered Chicken & Plantain

Jollof Rice, Peppered Chicken & Plantain
It amazes me how almost every West African home uses a different method when cooking Jollof Rice. No two Jollofs (probably not a real word) are the same. For some time now I have been reluctant to put up my own Jollof rice recipe. Not because mine is extra special or anything, but because there are so many Jollof rice recipe’s out there so why add to the confusion?  
Eh, one more won’t hurt anyone. Hopefully. 
By the way, I hate “party” jollof rice. Yes, I said it. Sue me. It is so dry! I am sure the first person that made party jollof rice didn’t have enough crushed tomatoes so they pretended that was the way to make it and soon enough it caught on. But I’m not buying it. I like mine moist  – almost stewy – because when I warm up the leftovers the next day, it still tastes fresh. But enough about me, leave a comment below and tell me how you make yours. Also, click here for the peppered chicken recipe.

Ingredients

Onion – 1 small (diced/sliced/chopped/mix and match)

Habanero pepper – 1 (Or 1/2. Or 0. It’s your choice, really) – chopped

Crushed tomatoes – 1.5 cups

Vegetable/Canola oil – 1/4 cup

Maggi – 2 cubes

Oregano – 1 tsp

Fresh ginger – 1 tsp (diced)

Garlic – 2 cloves (diced)

Chicken broth – 2 cups

Rice – 2 cups

Directions

On low heat, sauté the onions, garlic, ginger and habanero pepper in a deep pot. Add the crushed tomatoes and cook on low heat for 10 minutes
Crush the maggi cubes into the pot and toss in the oregano. Or fling it in. Or… whatever
Pour in the chicken broth (or water if you have none) and bring to a boil. Taste the liquid for salt because if water was used instead of chicken broth, you may need to add some salt.
Then wash the rice and add it (no, don’t parboil it first). Stir and cover the pot. Make sure the heat is low-med.
Watch over it like a hawk because the moment you turn your back, BOOM!!
Kidding. Leave it for 20 minutes then check the firmness of the rice. Don’t stir, lest the bottom burn. Add water/broth as needed.
Once the rice is quarter to soft, take off the cover so it can “dry” to the point where it looks good to you. I like mine wet, you may not.
Once it’s ready serve with peppered chicken and plantain because what is Jollof rice without plantain? An abomination!



Jollof Rice, Peppered Chicken & Plantain
Write a review
Print
Ingredients
  1. Onion - 1 small (diced/sliced/chopped/mix and match)
  2. Habanero pepper - 1 (Or 1/2. Or 0. It's your choice, really) - chopped
  3. Crushed tomatoes - 1.5 cups
  4. Vegetable/Canola oil - 1/4 cup
  5. Maggi - 2 cubes
  6. Oregano - 1 tsp
  7. Fresh ginger - 1 tsp (diced)
  8. Garlic - 2 cloves (diced)
  9. Chicken broth - 2 cups
  10. Rice - 2 cups
Instructions
  1. On low heat, sauté the onions, garlic, ginger and habanero pepper in a deep pot. Add the crushed tomatoes and cook on low heat for 10 minutes
  2. Crush the maggi cubes into the pot and toss in the oregano. Or fling it in. Or... whatever
  3. Pour in the chicken broth (or water if you have none) and bring to a boil. Taste the liquid for salt because if water was used instead of chicken broth, you may need to add some salt.
  4. Then wash the rice and add it (no, don't parboil it first). Stir and cover the pot. Make sure the heat is low-med.
  5. Watch over it like a hawk because the moment you turn your back, BOOM!!
  6. Kidding. Leave it for 20 minutes then check the firmness of the rice. Don't stir, lest the bottom burn. Add water/broth as needed.
  7. Once the rice is quarter to soft, take off the cover so it can "dry" to the point where it looks good to you. I like mine wet, you may not.
  8. Once it's ready serve with peppered chicken and plantain because what is Jollof rice without plantain? An abomination!
Tatashey http://www.tatashey.com/

1 Comment

  1. Legendary Chef Boyar D
    July 24, 2014 / 1:11 PM

    you should try my LEGENDARY™ Jollof Rice

Leave a Reply

Your email address will not be published. Required fields are marked *