Jollof Rice (Sierra Leonean Party Jollof with Chicken)
In short: Rice cooked in a spiced tomato and pepper sauce with chicken until every grain is red-orange and tender, the party dish of Sierra Leone. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 30 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Jollof rice is what Sierra Leoneans cook when guests are coming, at weddings, naming ceremonies and holidays. Rice simmers in a thick sauce of tomato, sweet pepper, onion and scotch bonnet, with chicken buried in the pot, until it is tender and slightly smoky at the bottom. It is usually served with fried plantain and a simple salad. Reduce the sauce until the oil separates and keep the lid tight, and the rice will cook evenly.
Instructions
- Rub the chicken with the thyme, garlic and 1 teaspoon of salt. Let it stand while you make the sauce.
- Blend the tomatoes, bell peppers, scotch bonnet and the chopped onion until smooth. You should have about 900 ml (3 3/4 cups).
- Heat the oil in a wide, heavy pot over medium-high heat. Brown the chicken in batches for 4 minutes per side, then set it aside. The chicken will finish cooking in the rice.
- In the same oil, fry the sliced onion for 5 minutes, then stir in the tomato paste for 2 minutes. Pour in the blended mixture and cook uncovered over medium heat for 20 to 25 minutes, stirring often, until it is thick and the oil separates.
- Add 450 ml (2 cups) of hot water, the bay leaves and 1 1/2 teaspoons of salt. Return the chicken, bring to a simmer, cover and cook for 10 minutes.
- Stir in the rice and spread the peas and carrots over the top. Cover with foil, then the lid, and cook on the lowest heat for 25 to 30 minutes without stirring, until the rice is tender and the chicken reaches 74°C (165°F).
- Rest the pot off the heat, covered, for 10 minutes. Fluff with a fork, scraping up the browned crust at the bottom, and serve hot.
Tips
- Parboiled rice keeps its grains separate and forgives a little extra cooking. If you use basmati or jasmine rice, cut the water by 50 ml (3 tbsp) and cook for about 20 minutes.
- Cook the sauce until the oil separates, because a watery base makes soft, pale rice. The foil under the lid traps the steam and gives even cooking.
Questions and answers
How do I get a smoky bottom on jollof rice?
Leave the pot on the lowest heat for the final 5 minutes, without stirring, so a thin crust forms. Do not let it burn black.
What do you serve with jollof rice?
Fried plantain, a cabbage and carrot salad or coleslaw, and extra chicken are the usual companions at parties.
Can I make jollof rice ahead?
Yes. It keeps for 3 days in the fridge. Reheat with a splash of water in a covered pot or the microwave until steaming hot.
How long does it take to make Jollof Rice (Sierra Leonean Party Jollof with Chicken)?
About 1 h 55 min in total: 25 min of preparation and 1 h 30 min of cooking.
How many calories are in Jollof Rice (Sierra Leonean Party Jollof with Chicken)?
About 480 kcal per serving, with 25 g of protein, 68 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 68 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
