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Greatest plates · Main
Jollof Rice with Chicken and Fresh Tomato Base
A one-pot West African classic: bone-out chicken thighs browned then simmered into a smoky, spiced rice built on a fresh tomato, red capsicum and Scotch bonnet blend. Deeply savoury, a little fiery, and a full dinner on its own.
Serves 4Prep 25 minCook 50 minChicken
Containsno known allergens identified
Protein 28%Carbs 42%Fat 30%
About 600 kcal a serve — 42 g protein, 63 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Blend the base
prepBlend the tomatoes, capsicum, one onion, Scotch bonnet, garlic and ginger to a smooth purée.
In the blenderTomato base →
smooth
Season and brown chicken
brownSeason the chicken with salt and half the thyme. Heat oil in a large heavy pot and brown the chicken in batches, then set aside.
In the potChicken →
3–4 min per side
Soften onion and paste
cookSlice the second onion and fry in the same pot until soft, then stir in the tomato paste and cook until darkened.
In the potAromatics →
5 min
Reduce the tomato blend
reducePour in the blended base with bay leaves, curry powder, remaining thyme and smoked paprika. Simmer, stirring, until thickened and the raw smell is gone.
In the potSauce →
12–15 min
Add rice and stock
combineStir in the rinsed rice to coat, then add the hot stock and remaining salt. Return the chicken to the pot and nestle it in.
In the potRice →
stir to coat
Steam covered
steamBring to a boil, then reduce to lowest heat, cover tightly and cook without stirring until rice is tender and liquid absorbed. Rest 5 minutes, then fluff.
Cook's noteFor that signature smoky jollof flavour, let the bottom catch very slightly in the last 5 minutes. Deseed the Scotch bonnet to tame the heat for a family meal.
Estimated per serve
600 kcal · 42 g protein · 63 g carbs · 20 g fatestimates, within ~10%
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