GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY
Here's what you need: large yellow onions, vegetable oil, diced tomato, tomato paste, habanero pepper, curry powder, garlic powder, ground ginger, mixed dried herbs, chicken bouillon cubes, long grain rice, frozen mixed vegetable, water
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
- Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
- Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
- Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
- Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
- Enjoy!
Nutrition Facts : Calories 467 calories, Carbohydrate 78 grams, Fat 13 grams, Fiber 5 grams, Protein 10 grams, Sugar 11 grams
BAKED CHICKEN JOLLOF RICE
Baked Chicken Jollof Rice
Provided by Bintu Hardy
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- Season the chicken with half the coriander, salt and half the white pepper and a tsp of oil and set aside.
- Heat a frying pan with half the oil over medium heat and brown the chicken on all sides. Then remove from the pan and set aside.
- Add the remaining oil to the pan and fry the onion for about 7 mins until soft.
- Stir in the scotch bonnet chilli, coriander, pepper, jumbo cube for a min before mixing in the tomato puree.
- Add in the rice and mix until well coated before pouring in the warm water before adding in the chicken.
- Transfer the Jollof rice mixture into a baking dish, cover with some foil and bake in the oven for about 60-65 minutes or until the rice is soft and done.
- When done take the rice out of the oven, fluff it and serve.
Nutrition Facts : Calories 327 kcal, Carbohydrate 43 g, Protein 20 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 206 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN JOLLOF RICE RECIPE BY TASTY
Here's what you need: medium tomatoes, red bell pepper, small red onions, scotch bonnet pepper, vegetable oil, boneless chicken thighs, curry powder, dried thyme, parboiled long grain rice, stock cubes, water
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
- In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
- Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
- Add in remaining oil, and fry sauce for 8-10 minutes.
- Stir in chicken, along with rice, stock and thyme leaves.
- Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
- Once rice is cooked, fluff up before serving.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 68 grams, Fat 24 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
NIGERIAN JOLLOF RICE AND CHICKEN RECIPE
Nigerian Jollof rice cooked with roasted chicken creates a perfect flavour and taste!
Provided by Oluwaseyi O'shea
Categories Main
Time 1h10m
Number Of Ingredients 17
Steps:
- Cook the pepper mix over medium heat for about 12-15mins or until the water dries out. Stir half way through so it doesn't get burnt. Set aside.
- Place a non-stick saucepan on the hob and add 100mls of cooking oil (set hob to medium heat). You can use the same skillet used in frying the chicken legs. Add half of chopped onions (medium size) and stir fry for about 3mins. Add 70g of Gino tomato paste and stir-fry until it's properly mixed.
- Add thyme, rosemary, curry, 2 Knorr cubes, 1 1/2 teaspoon of salt, 4-5 bay leaves and chicken broth (500-800mls) and stir all together.
- Wash 300g (or 3cups) of uncooked rice in cold water; pour it into the pepper mix. Mix gently with a spatula so the rice doesn't join up. Add more chicken broth or water if it looks thick.
- Cover saucepan with tin foil, then the pot cover and cook on medium heat for 15mins. Add the chicken legs into the jollof rice (The chicken should be well inserted leaving just the surface out) and cover again. Cook for another 10mins. Add more water or chicken broth if needed before covering, do not stir!
- Remove the tin foil and check if the rice is well cooked and tasty (if needed, add water, salt or chicken broth); stir gently and leave to simmer for about 5mins on low heat.
- Serve Jollof rice with fried or roasted chicken/fish, salads, fried plantain or moin moin (Nigerian baked beans).
Nutrition Facts : Calories 350 cal
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