Entree: Sierra Leone – Northern Culinary Region – Jollof Rice (One-pot West African tomato-and-pepper spiced rice cooked with stock and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 2 cups (400 g) long-grain parboiled rice, rinsed and drained
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 4 tbsp (60 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 1 red bell pepper, about 6 oz (170 g), roughly chopped
- 1 scotch bonnet or habanero pepper, whole or chopped (adjust to heat preference)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 can (6 oz / 170 g) tomato paste
- 3 medium fresh tomatoes or 2 cups (480 g) blended plum tomatoes
- 3 cups (720 ml) chicken stock (or water with bouillon)
- 1 tsp (5 g) dried thyme
- 1 tsp (3 g) curry powder
- 1 bay leaf
- 1 chicken bouillon cube (Maggi) or 1 tsp (6 g) bouillon powder, optional
- 1 tsp (6 g) sugar (optional, to balance acidity)
- Salt to taste (start with 1 tsp / 6 g)
- Freshly ground black pepper to taste (about 1/2 tsp / 1 g)
- 1 cup (150 g) frozen peas and carrots mix (optional)
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Season the chicken thighs with salt and pepper. In a large heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the chicken on both sides until golden, about 5–7 minutes per side. Remove and set aside.
2. In the same pot, add remaining 2 tbsp (30 ml) oil if needed. Sauté the chopped onion until softened, about 5 minutes. Add minced garlic and grated ginger; cook 1 minute until fragrant.
3. Blend the red bell pepper, scotch bonnet (or half for less heat), and fresh tomatoes into a smooth puree. Add the puree to the pot and cook over medium heat until reduced and slightly thickened, about 8–10 minutes.
4. Stir in the tomato paste and cook 3–4 minutes to deepen the flavor. Add thyme, curry powder, bay leaf, bouillon cube (if using), sugar, and adjust salt and pepper.
5. Return the browned chicken to the pot and pour in 3 cups (720 ml) chicken stock. Bring to a simmer, then add the rinsed rice, spreading it evenly over the sauce without stirring. Gently press the rice into the liquid so it is mostly submerged.
6. Reduce heat to low, cover tightly, and cook undisturbed for 20–25 minutes until rice has absorbed the liquid and is tender. If using, add frozen peas and carrots during the last 5 minutes of cooking to heat through.
7. Turn off heat and let the pot sit, covered, for 5–10 minutes. Fluff rice with a fork, remove the bay leaf, adjust seasoning, garnish with chopped parsley or cilantro, and serve hot with the chicken.