Entree: Guinea-Bissau – Southern Culinary Region – Jollof Rice (West African one-pot tomato and pepper rice cooked with spices and protein)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 cups (14 oz / 400 g) long-grain parboiled rice, rinsed until water runs clear
- 1.5 lb (680 g) bone-in chicken pieces (thighs and drumsticks), about 6 pieces
- 3 tbsp (45 ml) vegetable oil or palm oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 1 red bell pepper, about 6 oz (170 g), seeded and chopped
- 1 scotch bonnet or habanero pepper, about 1 oz (28 g), whole or seeded and chopped to taste
- 2 large fresh tomatoes, about 10 oz (300 g), chopped
- 3 tbsp (45 g) tomato paste
- 3 cloves garlic, about 0.3 oz (9 g), minced
- 1 tsp (5 g) ground thyme
- 1 tsp (5 g) smoked paprika
- 1 bay leaf
- 1 tsp (5 g) bouillon powder or 1 chicken bouillon cube (optional)
- 2 1/4 cups (540 ml) chicken stock, hot (adjust to rice type and package directions)
- 1 cup (150 g) frozen peas and carrots (optional)
- Salt
- Freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish (optional)

Instructions

1. Season the chicken pieces with salt and pepper. Heat 1 tbsp (15 ml) oil in a heavy-bottomed pot over medium-high heat and brown the chicken in batches until golden, 4–6 minutes per side; transfer to a plate.
2. Add remaining 2 tbsp (30 ml) oil to the pot. Sauté the chopped onion until soft and translucent, about 5 minutes. Add garlic and cook 30 seconds.
3. In a blender or food processor combine chopped tomatoes, red bell pepper, and scotch bonnet pepper into a smooth purée. Stir the purée and tomato paste into the pot and fry for 6–8 minutes, stirring frequently, until bright and reduced and the oil begins to separate from the tomato base.
4. Stir in thyme, smoked paprika, bay leaf, and bouillon if using. Return the browned chicken to the pot and add hot chicken stock. Bring to a simmer, then reduce heat and simmer uncovered 10 minutes to allow flavors to marry.
5. Remove the chicken pieces briefly to a plate. Stir the rinsed rice into the tomato mixture, spreading it evenly. Place the chicken pieces on top of the rice, cover tightly, and simmer gently on low until rice is tender and has absorbed the liquid, 18–25 minutes depending on rice.
6. If using frozen peas and carrots, scatter them over the rice in the last 5 minutes of cooking. Once cooked, remove from heat and let rest covered 5–10 minutes.
7. Fluff the rice with a fork, adjust seasoning with salt and pepper, garnish with chopped parsley or cilantro if desired, and serve hot with the chicken arranged on top.