Entree: Ghana – Accra & Coastal Ghana – Jollof Rice

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 3 cups (555 g) long-grain parboiled rice, rinsed and drained
- 4 bone-in chicken thighs, approx. 1.5 lb (680 g) total
- 2 tsp (10 g) salt, divided (for chicken and rice seasoning)
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil (for marinating)
- 1/3 cup (80 ml) vegetable oil or red palm oil (for cooking)
- 1 large onion, divided (about 8 oz / 225 g), roughly chopped (half for sauce, half for frying)
- 5 ripe tomatoes, approx. 1.1 lb (500 g), chopped (or 28 oz / 800 g canned plum tomatoes)
- 1 large red bell pepper, approx. 7 oz (200 g), seeded and chopped
- 2 Scotch bonnet or habanero peppers (adjust to heat preference)
- 3 tbsp (45 g) tomato paste
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) dried thyme
- 1 tsp (2 g) curry powder
- 2 bay leaves
- 2 bouillon cubes (Maggi), crushed
- 3 cups (720 ml) chicken stock (more as needed)
- 2 tbsp (28 g) unsalted butter (optional, for finishing)
- 1 cup (150 g) frozen peas and carrots (optional)
- Salt and freshly ground black pepper, to taste

Instructions

1. Pat chicken dry and season with 1 tsp (5 g) salt, black pepper, and 1 tbsp (15 ml) oil. Let sit 15–20 minutes while preparing the sauce.
2. In a blender, combine tomatoes, red bell pepper, half the chopped onion, and Scotch bonnet peppers; blend to a smooth purée. If using canned tomatoes, blend until smooth and adjust quantity to yield about 3 cups (700 ml) of purée.
3. Heat 1/3 cup (80 ml) oil in a large heavy-bottomed pot over medium heat. Add remaining chopped onion and sauté until translucent, 4–5 minutes. Stir in tomato paste and fry 2–3 minutes to remove raw taste and deepen color.
4. Add the blended tomato mixture to the pot. Cook over medium heat, stirring occasionally, until the sauce reduces and the oil begins to separate and darken the color, about 12–15 minutes. Add minced garlic, thyme, curry powder, bay leaves, and crushed bouillon cubes; simmer 3–4 minutes more. Taste and adjust salt.
5. While the sauce reduces, in a separate skillet over medium-high heat, brown the seasoned chicken pieces in a little oil until golden on both sides, about 6–8 minutes total (chicken will finish cooking in the sauce). Transfer browned chicken into the tomato sauce and add 1 cup (240 ml) chicken stock; simmer 8–10 minutes to allow flavors to meld and chicken to cook partially.
6. Remove chicken pieces briefly and set aside. Stir the rinsed rice into the sauce, then add remaining chicken stock to just cover the rice (about 1–1 1/4 cups / 240–300 ml more as needed — total liquid should be roughly 1 1/2 times the volume of rice depending on rice type). Stir to combine, then nestle the browned chicken pieces on top of the rice.
7. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed for 18–25 minutes until rice is tender and liquid is absorbed. In the last 5 minutes of cooking, scatter frozen peas and carrots over the rice if using, and replace the lid.
8. Remove from heat and gently stir in 2 tbsp (28 g) butter for shine and flavor. Adjust seasoning with salt and pepper. Let rest covered 5 minutes.
9. Fluff rice with a fork, serve hot with the braised chicken pieces arranged on top, and enjoy classic Ghanaian coastal Jollof.