Jollof Rice by @niangcook

Name: Jollof Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 kg White Meat; 5 ml White Pepper spice for the meat; 5 ml Pébé Spice spice for the meat; 10 ml Salt for the meat, amount not given, for the rice; 5 ml Chili Pepper for the meat, hot or mild, amount not given, for the sauce base; 10 ml Paprika alternative spice option for the meat, for the rice, amount not given; 3 cm Ginger alternative spice option for the meat, amount not given, for the sauce base; 5 ml Cumin alternative spice option for the meat; 15 ml Tomato; 3 cloves Garlic; 1 Red Bell Pepper; 2 Red Onion second portion, for cooking the rice; 1 tbsp Tomato Paste; 15 ml Rosemary; 280 g Long Grain Rice; 20 cl Chicken Stock; Black Pepper for the rice, amount not given; 5 ml Turmeric for the rice, amount not given; 45 ml Olive Oil amount not given

≈ 1h10

4 servings

🍖

1 kg

White meat

⚫

5 ml

White pepper

🧂

5 ml

Pébé spice

🧂

10 ml

Salt

🌶️

5 ml

Chili pepper

🌶️

10 ml

Paprika

🫚

3 cm

Ginger

🫙

5 ml

Cumin

🍅

15 ml

Tomato

🧄

3 cloves

Garlic

🫑

1

Red bell pepper

🧅

2

Red onion

🍅

1 tbsp

Tomato paste

🌿

15 ml

Rosemary

🍚

280 g

Long grain rice

🍲

20 cl

Chicken stock

⚫

Black pepper

🫙

5 ml

Turmeric

🫒

45 ml

Olive oil

Cut
- white meat chicken
Cut the white meat chicken into serving pieces and place it in a mixing bowl.
Season
- white meat chicken
- white pepper
- Chili pepper
Season the chicken with white pepper, pébé spice, salt, chili pepper, paprika, fresh ginger, and ground cumin.
Chop
- tomatoes
- garlic
- red bell pepper
Chop the tomatoes, garlic, red bell pepper, and 1 red onion.
Blend
- tomatoes
- garlic
- red bell pepper
Blend the chopped tomatoes, garlic, red bell pepper, and red onion into a smooth sauce.
Heat
- olive oil
Heat 2 tablespoons of olive oil in the large pot over medium-high heat.
Brown
- white meat chicken
- Olive oil
Brown the seasoned chicken in the hot oil for 8 minutes, turning the pieces once.
Set
- white meat chicken
Remove the browned chicken from the pot and set it aside.
Chop
- red onion
- olive oil
Finely chop the remaining 1/2 red onion and sauté it in the pot with the remaining olive oil for 3 minutes.
Stir
- tomato paste
- rosemary
- Red onion
Stir tomato paste and rosemary into the sautéed onion for 1 minute.
Pour
- tomatoes
- garlic
- red bell pepper
Pour the blended tomato sauce into the pot and simmer it for 10 minutes.
Add
- chicken broth
- salt
- Chili pepper
Add chicken broth, salt, white pepper, ground turmeric, paprika, and chili pepper to the tomato sauce.
Stir
- long-grain rice
Stir the long-grain rice into the sauce until all grains are coated.
Arrange
- white meat chicken
- long-grain rice
Arrange the browned chicken over the rice and cover the pot tightly with its lid.
Cook
- white meat chicken
- long-grain rice
Cook over low heat for 25 minutes until the rice is tender and the chicken reaches an internal temperature of 74°C / 165°F.
Serve
- long-grain rice
- white meat chicken
Rest the covered jollof rice for 5 minutes, then fluff the rice before serving.

Jollof Rice by @niangcook

≈ 1h10

4 servings

🍖

1 kg

White meat

⚫

5 ml

White pepper

🧂

5 ml

Pébé spice

🧂

10 ml

Salt

🌶️

5 ml

Chili pepper

🌶️

10 ml

Paprika

🫚

3 cm

Ginger

🫙

5 ml

Cumin

🍅

15 ml

Tomato

🧄

3 cloves

Garlic

🫑

1

Red bell pepper

🧅

2

Red onion

🍅

1 tbsp

Tomato paste

🌿

15 ml

Rosemary

🍚

280 g

Long grain rice

🍲

20 cl

Chicken stock

⚫

Black pepper

🫙

5 ml

Turmeric

🫒

45 ml

Olive oil

Preparation Steps

Step 1/15
Cut the white meat chicken into serving pieces and place it in a mixing bowl.
🍗white meat chicken
🔪chef's knife
🪵cutting board
🥣mixing bowl
Step 2/15
Season the chicken with white pepper, pébé spice, salt, chili pepper, paprika, fresh ginger, and ground cumin.
🍗white meat chicken
⚫white pepper
🧂pébé spice
🧂salt
🌶️chili pepper
🌶️paprika
🫚fresh ginger
🫙ground cumin
🥣mixing bowl
🥄measuring spoons
Step 3/15
Chop the tomatoes, garlic, red bell pepper, and 1 red onion.
🍅tomatoes
🧄garlic
🫑red bell pepper
🧅red onion
🔪chef's knife
🪵cutting board
Step 4/15
Blend the chopped tomatoes, garlic, red bell pepper, and red onion into a smooth sauce.
🍅tomatoes
🧄garlic
🫑red bell pepper
🧅red onion
Step 5/15
Heat 2 tablespoons of olive oil in the large pot over medium-high heat.
🫒olive oil
🍳large pot with lid
🥄measuring spoons
Step 6/15
Brown the seasoned chicken in the hot oil for 8 minutes, turning the pieces once.
🍗white meat chicken
🍳large pot with lid
🥄wooden spoon
Step 7/15
Remove the browned chicken from the pot and set it aside.
🍗white meat chicken
🥄wooden spoon
🥣mixing bowl
Step 8/15
Finely chop the remaining 1/2 red onion and sauté it in the pot with the remaining olive oil for 3 minutes.
🧅red onion
🫒olive oil
🔪chef's knife
🪵cutting board
🍳large pot with lid
🥄wooden spoon
Step 9/15
Stir tomato paste and rosemary into the sautéed onion for 1 minute.
🍅tomato paste
🌿rosemary
🍳large pot with lid
🥄wooden spoon
🥄measuring spoons
Step 10/15
Pour the blended tomato sauce into the pot and simmer it for 10 minutes.
🍅tomatoes
🧄garlic
🫑red bell pepper
🧅red onion
🍳large pot with lid
🥄wooden spoon
Step 11/15
Add chicken broth, salt, white pepper, ground turmeric, paprika, and chili pepper to the tomato sauce.
🍲chicken broth
🧂salt
⚫white pepper
🫙ground turmeric
🌶️paprika
🌶️chili pepper
🍳large pot with lid
🥄wooden spoon
🥛measuring jug
🥄measuring spoons
Step 12/15
Stir the long-grain rice into the sauce until all grains are coated.
🍚long-grain rice
🍳large pot with lid
🥄wooden spoon
Step 13/15
Arrange the browned chicken over the rice and cover the pot tightly with its lid.
🍗white meat chicken
🍚long-grain rice
🍳large pot with lid
🥄wooden spoon
Step 14/15
Cook over low heat for 25 minutes until the rice is tender and the chicken reaches an internal temperature of 74°C / 165°F.
🍗white meat chicken
🍚long-grain rice
🍳large pot with lid
Step 15/15
Rest the covered jollof rice for 5 minutes, then fluff the rice before serving.
🍚long-grain rice
🍗white meat chicken
🍳large pot with lid
🥄wooden spoon

Composition

Ingredients

Types

Spices, Seasonings, Vegetables, Herbs, Grains, Oils

Ingredients

White meat, White pepper, Pébé spice, Salt, Chili pepper, Paprika, Ginger, Cumin, Tomato, Garlic, Red bell pepper, Red onion, Tomato paste, Rosemary, Long grain rice, Chicken stock, Black pepper, Turmeric, Olive oil

Notes

White pepper (spice for the meat), Pébé spice (spice for the meat), Salt (for the meat, amount not given, for the rice), Chili pepper (for the meat, hot or mild, amount not given, for the sauce base), Paprika (alternative spice option for the meat, for the rice, amount not given), Ginger (alternative spice option for the meat, amount not given, for the sauce base), Cumin (alternative spice option for the meat), Red onion (second portion, for cooking the rice), Black pepper (for the rice, amount not given), Turmeric (for the rice, amount not given), Olive oil (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

to inform

Calories

760 kcal

Macro nutrients

Protein: 57g, Carbohydrates: 58g, Fat: 31g, Fiber: 4g

Nutritional Information

Minerals

Iron: 3.8mg, Potassium: 670mg, Sodium: 890mg

Vitamins

Vitamin A: 145µg, Vitamin C: 69mg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

25 minutes

Cooking

45 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring jug, measuring spoons, large pot with lid

Appliances

Blender, Stove

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, African

Geographic

Nigeria, West Africa

Various

Aspect

Texture

Fluffy, Tender, Moist, Saucy

Flavors

Savory, Spicy, Smoky, Tomato-rich, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool within 2 hours,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 3 months (Store in freezer-safe airtight portions,Freeze after cooling,Reheat until piping hot)

1 kg

White meat

5 ml

White pepper

5 ml

Pébé spice

10 ml

Salt

5 ml

Chili pepper

10 ml

Paprika

3 cm

Ginger

5 ml

Cumin

15 ml

Tomato

3 cloves

Garlic

1

Red bell pepper

2

Red onion

1 tbsp

Tomato paste

15 ml

Rosemary

280 g

Long grain rice

20 cl

Chicken stock

Black pepper

5 ml

Turmeric

45 ml

Olive oil

1 kg

White meat

5 ml

White pepper

5 ml

Pébé spice

10 ml

Salt

5 ml

Chili pepper

10 ml

Paprika

3 cm

Ginger

5 ml

Cumin

15 ml

Tomato

3 cloves

Garlic

1

Red bell pepper

2

Red onion

1 tbsp

Tomato paste

15 ml

Rosemary

280 g

Long grain rice

20 cl

Chicken stock

Black pepper

5 ml

Turmeric

45 ml

Olive oil

Preparation Steps

Step 1/15

Step 2/15

Step 3/15

Step 4/15

Step 5/15