Jollof Rice

Larena's picture

Apr. 14, 2007

Popular and spicy West African chicken and rice dish.


Olive oil 1 Tablespoon
Onion 1 Large , sliced
Stewed tomatoes 29 Ounce
Canned tomato paste 6 Ounce
Salt 1 Teaspoon
Black pepper 1⁄4 Teaspoon
Cayenne pepper 1⁄4 Teaspoon
Red pepper flakes 1⁄2 Teaspoon
Worcestershire sauce 1 Tablespoon
Chopped rosemary 1 Teaspoon (Fresh)
Water 2 Cup (32 tbs)
Whole chicken 3 Pound , cut into 8 pieces
Uncooked white rice 1 Cup (16 tbs)
Diced carrot 1 Cup (16 tbs)
Fresh green beans 1⁄2 Pound , trimmed and snapped into 1 to 2 inch pieces
Ground nutmeg 1⁄4 Teaspoon


Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.

Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.

Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 20 Minutes
Cook Time: 60 Minutes
Ready In: 80 Minutes
Servings: 6