Entree: Liberia – Jollof Rice

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) bone-in chicken thighs, skin-on, cut into serving pieces
- 2 cups (400 g) long-grain parboiled rice, rinsed until water runs clear
- 3 cups (720 ml) chicken stock (or water and bouillon)
- 3 tbsp (45 ml) tomato paste
- 2 cups (480 g) ripe tomatoes, blended or finely chopped
- 1 large onion, divided (about 300 g); 1/2 chopped, 1/2 sliced into rings for garnish
- 1 red bell pepper, chopped (about 150 g)
- 1 scotch bonnet pepper, whole or seeded and chopped (use caution)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 4 tbsp (60 ml) vegetable oil or palm oil
- 1 tsp (2 g) curry powder
- 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 bouillon cube (chicken) or 1 tsp (5 g) bouillon powder
- 4 oz (115 g) smoked fish (smoked herring or catfish), flaked (optional but traditional)
- 1 cup (150 g) frozen peas or mixed vegetables (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste

Instructions

1. Season the chicken pieces with a pinch of salt and pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat and brown the chicken in batches until golden on all sides, about 6–8 minutes per batch; remove and set aside.
2. Add the remaining 2 tbsp (30 ml) oil to the pot. Sauté the chopped half of the onion until soft and translucent, about 4–5 minutes. Add the garlic and ginger and sauté 1 minute until fragrant.
3. Stir in the tomato paste and cook 2 minutes to caramelize slightly. Add the blended fresh tomatoes, chopped red bell pepper, scotch bonnet (whole or chopped depending on heat preference), curry powder, thyme, bay leaf, and bouillon cube. Simmer the tomato mixture 8–10 minutes, stirring occasionally, until it reduces and darkens slightly.
4. Return the browned chicken to the pot and pour in 1 cup (240 ml) of the chicken stock to deglaze, scraping up browned bits from the bottom. Bring to a gentle simmer and cook uncovered 10 minutes to allow flavors to meld and the chicken to finish cooking through mostly.
5. Remove the chicken pieces temporarily and stir the rinsed rice into the tomato base. Add the remaining stock (480 ml) so the total stock added equals about 3 cups (720 ml) and adjust liquid so rice is just covered; season with salt and pepper.
6. Nestle the chicken pieces back on top of the rice, cover the pot tightly, reduce heat to low, and simmer gently for 20–25 minutes, or until rice is tender and liquid is absorbed. Avoid stirring frequently to prevent mushy rice.
7. If using smoked fish and/or frozen peas, gently fold in the flaked smoked fish and peas during the last 5 minutes of cooking so they warm through without breaking up excessively.
8. When rice is cooked, turn off heat and let the pot rest covered for 5–10 minutes. Fluff rice gently with a fork, taste and adjust seasoning.
9. Garnish with the sliced onion rings and additional chopped pepper if desired. Serve hot with additional protein or fried plantain as commonly enjoyed in Liberia.