Entree: Ghana – Ghanaian Street Food – Jollof Rice (One-pot West African tomato-and-spice rice cooked with seasoned chicken and aromatic peppers)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1/3 cup (80 ml) vegetable oil
- 1 large onion, divided (about 8 oz / 225 g), ½ chopped, ½ sliced
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (5 g) grated fresh ginger
- 4 medium ripe tomatoes, roughly chopped (about 1 lb / 450 g)
- 2 large red bell peppers, seeded and roughly chopped (about 10 oz / 280 g)
- 1 small Scotch bonnet or habanero pepper, seeded if desired
- 3 tbsp (45 g) tomato paste
- 2 tsp (8 g) curry powder
- 1 tsp (1 g) dried thyme
- 1 tsp (2 g) smoked paprika or red pepper flakes
- 1 bay leaf
- 1 bouillon cube (or 1 tsp / 5 g bouillon powder)
- 3 cups (720 ml) chicken stock
- 2 cups (400 g) parboiled long-grain rice, rinsed until water runs clear
- 6 bone-in chicken thighs, approx. 1.5 lb (680 g) total
- 1 tsp (6 g) fine salt, or to taste
- Freshly ground black pepper to taste
- 1 cup (150 g) frozen mixed vegetables (peas and carrots), optional
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Season 6 bone-in chicken thighs, approx. 1.5 lb (680 g) total, with salt and pepper. In a large heavy pot or Dutch oven heat 1/3 cup (80 ml) oil over medium-high heat and brown the chicken on all sides until golden, about 6–8 minutes per side; remove and set aside.
2. In the same pot reduce heat to medium, add the chopped half of the onion and sauté until translucent, about 4 minutes. Add 3 cloves (9 g) minced garlic and 1 tsp (5 g) grated ginger and cook 1 minute until fragrant.
3. In a blender or food processor, puree 4 medium tomatoes (about 450 g), 2 red bell peppers (about 280 g), and 1 small Scotch bonnet pepper until smooth. Stir 3 tbsp (45 g) tomato paste into the blender mixture and add it to the pot.
4. Cook the tomato-pepper mixture over medium heat, stirring occasionally, until it reduces and the oil begins to separate from the sauce, about 10–15 minutes. Stir in 2 tsp (8 g) curry powder, 1 tsp (1 g) thyme, 1 tsp (2 g) smoked paprika, 1 bay leaf, and 1 bouillon cube.
5. Return the browned chicken to the pot and pour in 3 cups (720 ml) chicken stock. Bring to a simmer, cover, and cook 10 minutes to let flavors meld.
6. Remove the chicken pieces briefly, stir 2 cups (400 g) rinsed parboiled rice into the sauce, then nestle the chicken back on top. Add ½ of the sliced onion on top. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 20–25 minutes until the rice is tender and liquid absorbed.
7. If using, stir in 1 cup (150 g) frozen mixed vegetables during the last 5 minutes of cooking. Adjust salt and pepper to taste.
8. Turn off the heat and let the pot rest, covered, for 5–10 minutes. Fluff the rice with a fork, discard the bay leaf, garnish with 2 tbsp (30 ml) chopped cilantro or parsley, and serve hot with the chicken.