Jollof Rice Recipe
Smoky & Spicy tomato fried rice, corn, red peppers, onion, & shredded chicken. Served with paratha.
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Ingredients
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Main Ingredients
Spices and Seasonings
For Serving
Method
Preparation
- 1
Prepare the Chicken
In a pot, add the shredded chicken and enough water to cover it. Season with salt and cook until tender. Drain and set aside.
- 2
Prepare the Rice
Rinse the long-grain rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
- 3
Prep the Vegetables
Chop the onion, dice the red bell pepper, and set aside. Measure out corn kernels.
Cooking
- 4
- 5
Add Tomatoes and Spices
Stir in the canned diced tomatoes, cayenne pepper, thyme, bay leaves, salt, black pepper, and chicken bouillon cube. Cook for about 10 minutes until the mixture thickens.
- 6
Combine with Rice
Add the drained rice to the pot, stirring to coat the rice in the tomato mixture. Pour in 4 cups of water and bring to a boil.
- 7
Cook the Rice
Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and water is absorbed.
- 8
Add Chicken and Corn
Once the rice is cooked, gently fold in the shredded chicken and corn. Allow to cook for an additional 5 minutes to heat through.
Serving
- 9
Plate and Serve
Serve the Jollof rice hot with paratha on the side. Enjoy!