Trying Nigerian Party Jollof Rice and Chicken Stew For The First Time | Exploring Recipes

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.

In a large pot, add clean chicken, 1 cup chopped onions, thyme, bay leaves, habanero pepper, garlic powder, curry powder, salt, and noor chicken powder. Mix and cover, cooking on medium-low heat.

Cut up onions and a variety of peppers, including red jalapenos, anaheim chilies, red bell peppers, habanero peppers, and tomatoes. Cut the end off a bulb of garlic and toss in oil to prevent burning. Roast in the oven at 400 degrees for about 40 minutes.

After 15 minutes of simmering, add enough water to cover the chicken and let simmer for an additional 15-20 minutes. Remove the chicken and strain the broth.

Add the roasted vegetables to a large blender along with reserved onions and habanero pepper from the broth, fresh ginger, and squeeze out the garlic cloves.

In a large pan, heat enough oil to cover about halfway up the chicken. Once hot, add half an onion, garlic cloves, thyme, and rosemary before adding the drained chicken pieces. Fry for about 10-15 minutes until golden brown.

Remove the chicken from the oil and drain excess oil into a colander. Reserve the oil for later use.

In a large pot, heat about 1 cup of reserved oil on medium heat and add sliced red onion. Saute until slightly translucent, reserving half for garnish.

Add 3/4 cup of tomato paste and cook for 10-15 minutes until it separates and looks grainy. Then add the vegetable puree from the blender, adding more oil as needed to fry the puree and reduce moisture.

Simmer the mixture on medium-low heat for about 40 minutes. Rinse 4 cups of parboiled long grain rice until the water runs clear and set aside.

After the sauce has reduced, add the rinsed rice and pour in just enough reserved broth to cover the rice. Cover with foil and a lid, simmering for about 30 minutes until the rice is tender.

Cooking Techniques

Equipment Needed

Spice Level: