Jollof rice recipe

Parboiled long grain rice finished in a fried tomato-paste and scotch bonnet stew until it absorbs the chicken stock and catches slightly at the bottom of the pot.

1 hour and 50 minutesmedium12 ingredients

Ingredients

• 750 g long grain parboiled rice
• 150 g tomato paste
• 3 scotch bonnet pepper
• 400 g tomatoes
• 2 red bell pepper
• 2 onions
• 1000 g chicken
• 150 ml vegetable oil
• 10 g curry powder
• 5 g thyme
• 3 stock cube
• 5 g salt

How to make Jollof rice

1. Boil 1 kg of chicken pieces with 1 chopped onion, 5 g of thyme, 2 stock cubes and salt; keep the stock, then grill or fry the chicken.
2. Blend 400 g of tomatoes, 2 red bell peppers, 3 scotch bonnets and 1 onion, then boil the purée down until most of the water has gone.
3. Heat 150 ml of oil, fry 150 g of tomato paste for 5 minutes, add the reduced purée and fry 20 minutes until the oil floats on top; this fried stew, not raw blended tomato, is what makes jollof.
4. Parboil 750 g of long grain rice for 5 minutes, rinse it under cold water and drain it well; skipping this gives sticky rice.
5. Pour 600 ml of the chicken stock into the stew, add 10 g of curry powder, 1 stock cube and 5 g of salt, and bring to the boil.
6. Add the drained rice; the liquid should sit level with the rice and no higher.
7. Cover with foil and then the lid and cook 30 minutes on low heat without stirring, so the bottom catches slightly and gives the smoky taste.
8. Take it off the heat, mix gently with a wooden spoon and serve with the chicken and fried plantain.

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