Ingredients
Scale
- 2 cups long-grain parboiled rice
- 1 pound smoked chicken thighs
- 1/4 cup vegetable oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear, then drain and set aside.
- In a large pot, heat the vegetable oil over medium heat.
- Add the diced onion and sauté until it becomes soft and translucent, approximately 5 minutes.
- Introduce the minced garlic and ginger, stirring for another 1-2 minutes until their aromas are released.
- Incorporate the diced red and green bell peppers into the pot, cooking them for about 3-4 minutes until they soften.
- Pour in the diced tomatoes along with the tomato paste, mixing well, and allow this mixture to cook for about 5 minutes, letting it thicken slightly.
- Season the mixture with thyme, curry powder, paprika, salt, and black pepper, ensuring everything is well combined.
- Add the rinsed rice to the pot, stirring to coat it with the flavorful tomato mixture.
- Gradually pour in the chicken broth, bringing the entire mixture to a boil.
- Once boiling, lower the heat, cover the pot, and let it simmer for 20-25 minutes until the rice is tender and the liquid has been absorbed.
- Meanwhile, preheat your oven to 375°F.
- Arrange the smoked chicken thighs on a baking sheet and warm them in the oven for about 15-20 minutes.
- Once the rice has finished cooking, fluff it gently with a fork and fold in the frozen peas.
- Cover the pot and let it rest for an additional 5 minutes.
- To serve, plate the Jollof rice and top it with the warmed smoked chicken thighs, finishing with a sprinkle of fresh parsley for a burst of color and flavor.
Notes
- Adjust the salt according to your taste.
- For a spicier version, consider adding chili peppers.
- Leftover Jollof rice can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Ghanaian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg