How To Make Nigerian Jollof Rice and Chicken Stew

long-grain rice

🥗Healthier: brown rice

💰Cheaper: parboiled rice

Brown rice adds fiber and nutrients, while parboiled rice is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and health benefits, while canola is budget-friendly.

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories, while bell peppers are milder and less costly.

Rough chop tomatoes and onions.

Add curry powder and bouillon cubes to the chopped ingredients.

Add scotch bonnet peppers and garlic to the mixture without chopping them.

Peel ginger with a spoon and slice it into manageable pieces.

Heat a pan and add more oil than usual to caramelize the vegetable puree.

Blend the chopped ingredients until smooth, controlling heat to avoid splatter.

Cook the blended mixture in the pan until the oil separates and the sauce intensifies in color and flavor.

Chop additional scotch bonnet peppers for more spice, adjusting to taste.

Add a generous amount of oil to a pot to parch the rice, coating each grain with fat.

Add tomato paste to the pot and cook for about 3 minutes until it darkens.

Add the rice to the pot and toast it slightly for a nutty flavor.

Pour in the blended sauce and add water, seasoning with salt.

Bring the mixture to a boil before covering it and transferring it to a preheated oven at 350 degrees.

Cook in the oven for about 20-30 minutes, checking at 20 minutes for doneness.

Heat another pot and add oil to brown the chicken, seasoning aggressively with salt.

Brown the chicken on the outside without cooking it through, then add it to the stew pot.

Add the remaining stew to the chicken and cook for 30 minutes to an hour, allowing flavors to meld.

Prepare fried plantains by cutting them into rounds on a bias and frying them in oil at 350 degrees until golden brown.

Check the rice after 20 minutes, fluff it, and pour off excess oil if needed.

Flip the plantains to ensure they are golden brown on both sides and season with salt after frying.

Serve the jollof rice with chicken stew and fried plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary