Entree: Equatorial Guinea – Central Culinary Region – Jollof Rice (One-pot spiced tomato rice cooked with chicken and vegetables)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 6 tbsp (90 ml) vegetable oil
- 2 large onions, divided, about 12 oz (340 g) total
- 4 cloves garlic, minced, about 12 g
- 1 tbsp (15 g) grated fresh ginger
- 3 tbsp (45 ml) tomato paste
- 3 large ripe tomatoes, chopped, about 1 lb (450 g) or 2 cups (480 ml) blended
- 2 large red bell peppers, seeded and chopped, about 10 oz (280 g)
- 1 scotch bonnet or habanero pepper, whole (leave stem in for milder heat) or chopped for more heat
- 3 cups (570 g) long-grain parboiled rice, rinsed until water runs clear
- 4 1/2 cups (1.08 L) chicken stock, hot
- 1 cup (150 g) frozen peas and carrots mix (optional)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) curry powder (optional)
- 2 bouillon cubes or 1 tbsp (15 g) granulated stock powder
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) butter or additional oil for finishing (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the chicken pieces dry and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 4 tbsp (60 ml) vegetable oil over medium-high heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned chicken to a plate and set aside.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) oil. Add 1 large chopped onion (about 6 oz / 170 g) and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and fry 2–3 minutes until it darkens slightly. Add the chopped tomatoes, chopped red bell peppers, and whole scotch bonnet (or chopped pepper). Use an immersion blender in the pot or transfer mixture to a blender and purée until smooth. Return purée to the pot if blended separately.
4. Simmer the tomato–pepper purée over medium-low heat for 10–12 minutes, stirring occasionally, until it reduces and deepens in color. Add thyme, smoked paprika, curry powder (if using), bouillon, bay leaves, and adjust salt and pepper.
5. Pour in the hot chicken stock, stir to combine, then bring to a gentle simmer. Return the browned chicken pieces to the pot, nestling them into the sauce. Cover and simmer for 10 minutes to finish cooking the chicken.
6. Carefully remove the chicken pieces again and set aside briefly. Stir the rinsed rice into the pot, scraping any browned bits from the bottom. Add the peas and carrots if using. Nestle the chicken back on top, cover tightly, bring to a gentle simmer, then reduce heat to low.
7. Cook undisturbed on low heat for 25–30 minutes, or until the rice has absorbed the liquid and is tender. If rice is not fully cooked but liquid is nearly gone, add up to 1/2 cup (120 ml) hot stock or water and continue cooking a few minutes more.
8. Remove from heat and let rest, covered, for 10 minutes. Stir in butter if using, fluff the rice gently with a fork, discard bay leaves, and garnish with chopped parsley or cilantro before serving.