Entree: Ghana – Ashanti – Jollof Rice (West African one-pot tomato-spiced rice cooked with chicken and aromatics)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), trimmed
- 1 tsp (5 ml) salt for chicken
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, divided: 1/2 sliced, 1/2 roughly chopped — about 2 cups (300 g) total
- 3 medium tomatoes, roughly chopped — about 1 1/2 cups (360 g), or 14 oz (400 g) canned chopped tomatoes
- 6 oz (170 g) tomato paste (about 6 tbsp [90 g])
- 2 red bell peppers, seeded and chopped — about 1 1/2 cups (220 g)
- 1–2 Scotch bonnet or habanero peppers, seeded for less heat (optional)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 3 cups (600 g) parboiled long-grain rice, rinsed until water runs clear
- 4 cups (960 ml) chicken stock (use more if needed)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (2 g) curry powder
- 2 bouillon cubes (Maggi or similar), crumbled
- 1 tsp (5 ml) white or apple cider vinegar
- 1 tsp (5 g) sugar (balances acidity)
- 1 cup (150 g) frozen mixed vegetables (peas and carrots) (optional)
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley or sliced scallions for garnish (optional)

Instructions

1. Season the chicken pieces with 1 tsp (5 ml) salt and a little black pepper. In a large heavy-bottomed pot or Dutch oven heat 2 tbsp (30 ml) oil over medium-high heat and brown the chicken on all sides until golden, about 6–8 minutes per side. Remove browned chicken and set aside.
2. In the same pot add the remaining 1 tbsp (15 ml) oil if needed and sauté the sliced 1/2 onion until soft and translucent, about 4–5 minutes. Add the chopped onion, garlic, and ginger and cook 2 more minutes.
3. In a blender or food processor combine the chopped tomatoes, red bell peppers, Scotch bonnet (if using), and tomato paste. Blend to a smooth purée. Add the purée to the pot and cook over medium heat, stirring occasionally, until it reduces and the oil starts to separate from the tomato base, about 10–12 minutes.
4. Stir in thyme, curry powder, crumbled bouillon cubes, 1 tsp (5 ml) vinegar, and 1 tsp (5 g) sugar. Return the browned chicken to the pot and add 4 cups (960 ml) chicken stock plus bay leaves. Bring to a simmer and cook, partially covered, 10 minutes so the chicken cooks through and the flavors combine.
5. Remove the chicken pieces again and set aside. Taste the sauce and adjust seasoning. Add the rinsed rice to the pot and gently fold to coat grains in the tomato sauce. Add the chicken pieces on top of the rice, reduce heat to low, cover tightly and cook 20–25 minutes without stirring until rice is tender and liquid absorbed.
6. If using frozen vegetables, stir them in gently during the last 5 minutes of cooking, or sprinkle on top and let steam with residual heat. If the rice is not fully cooked, add up to 1/2 cup (120 ml) extra stock or water, cover and continue to cook until done.
7. Once cooked, remove from heat and let stand covered for 5–10 minutes. Fluff the rice with a fork, garnish with chopped parsley or scallions, and serve with the chicken.