Entree: Mali – Jollof Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped (about 8 oz (225 g)), divided
- 2 cups (370 g) long-grain parboiled rice, rinsed
- 1 14 oz (397 g) can (14 1/8 oz (400 g)) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 red bell peppers, seeded and chopped (about 10 oz (285 g))
- 1 Scotch bonnet or habanero pepper, whole or seeded to taste (optional)
- 3 cloves garlic
- 1 inch (2.5 cm) fresh ginger, peeled
- 3 cups (720 ml) chicken stock (or water plus 1 bouillon cube)
- 1 bouillon cube (Maggi or similar), crushed
- 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tsp (5 g) paprika or smoked paprika
- 1 tsp (5 g) salt, or to taste
- Freshly ground black pepper, to taste
- 1 cup (150 g) frozen peas and carrots (optional)
- Fried plantain or sliced fried onions for garnish (do not force measurement)

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g), divided
- 2 cups (370 g) long-grain parboiled rice, rinsed
- 1 14 oz can (400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 red bell peppers, seeded and chopped (about 10 oz / 285 g)
- 1 Scotch bonnet or habanero pepper, whole or seeded to taste (optional)
- 3 cloves garlic
- 1 inch (2.5 cm) fresh ginger, peeled
- 3 cups (720 ml) chicken stock (or water plus 1 bouillon cube)
- 1 bouillon cube (Maggi or similar), crushed
- 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tsp (5 g) paprika or smoked paprika
- 1 tsp (5 g) salt, or to taste
- Freshly ground black pepper, to taste
- 1 cup (150 g) frozen peas and carrots (optional)
- Fried plantain or sliced fried onions for garnish (do not force measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the chicken thighs with a little salt and pepper. Heat 2 tbsp (30 ml) oil in a large heavy-bottomed pot over medium-high heat and brown the chicken on both sides until golden (about 6–8 minutes per side). Remove chicken and set aside.
2. In a blender, combine crushed tomatoes, red bell peppers, Scotch bonnet (if using), half the chopped onion, garlic and ginger; blend to a smooth puree.
3. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté remaining chopped onion until soft and translucent, about 5 minutes. Stir in tomato paste and paprika and fry for 2–3 minutes to caramelize slightly.
4. Pour in the tomato-pepper puree, add thyme, bay leaf, crushed bouillon cube, and simmer the sauce for 10–12 minutes, stirring occasionally, until the oil begins to separate and the sauce reduces slightly.
5. Return the browned chicken to the pot, nestling pieces into the sauce. Add the rinsed rice in an even layer and pour the chicken stock over, ensuring liquid covers rice by about 1/2 inch (1.27 cm) (adjust stock based on rice type); do not stir vigorously. Taste and adjust salt.
6. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed for 20–25 minutes, or until rice is tender and liquid is absorbed. If using, scatter frozen peas and carrots over the top in the last 5 minutes of cooking.
7. Remove from heat and let rest, covered, for 5–10 minutes. Fluff gently with a fork, discard bay leaf, and serve hot topped with fried plantain or fried onions if desired.

1. Season the chicken thighs with a little salt and pepper. Heat 2 tbsp (30 ml) oil in a large heavy-bottomed pot over medium-high heat and brown the chicken on both sides until golden (about 6–8 minutes per side). Remove chicken and set aside.
2. In a blender, combine crushed tomatoes, red bell peppers, Scotch bonnet (if using), half the chopped onion, garlic and ginger; blend to a smooth puree.
3. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté remaining chopped onion until soft and translucent, about 5 minutes. Stir in tomato paste and paprika and fry for 2–3 minutes to caramelize slightly.
4. Pour in the tomato-pepper puree, add thyme, bay leaf, crushed bouillon cube, and simmer the sauce for 10–12 minutes, stirring occasionally, until the oil begins to separate and the sauce reduces slightly.
5. Return the browned chicken to the pot, nestling pieces into the sauce. Add the rinsed rice in an even layer and pour the chicken stock over, ensuring liquid covers rice by about 1/2 inch (adjust stock based on rice type); do not stir vigorously. Taste and adjust salt.
6. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed for 20–25 minutes, or until rice is tender and liquid is absorbed. If using, scatter frozen peas and carrots over the top in the last 5 minutes of cooking.
7. Remove from heat and let rest, covered, for 5–10 minutes. Fluff gently with a fork, discard bay leaf, and serve hot topped with fried plantain or fried onions if desired.