Best Jollof Rice And Chicken Recipes

NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS

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.

GHANA JOLLOF RICE (WITH CHICKEN AND HAM. FULL MEAL!)

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!

JOLLOF CHICKEN AND RICE

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.

JOLLOF RICE AND CHICKEN

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.