Jollof rice is not just a beloved dish; it’s an integral part of West African street food culture. Whether paired with grilled chicken, fried plantains, suya, or served with fish, Jollof rice brings together a wonderful mix of flavors that reflect the rich culinary traditions of Africa. Whether you’re enjoying it at a bustling street market or a family gathering, Jollof rice remains a symbol of community, celebration, and delicious food that never fails to satisfy.
Ghanaian Jollof Rice with Grilled Chicken
Ingredients:
For the Chicken:
1 whole chicken, cut into pieces
1 large onion, chopped
2 large tomatoes, chopped
1 red bell pepper, chopped
2 scotch bonnet peppers, chopped
1 tablespoon ginger, grated
1 tablespoon garlic, grated
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
For the Jollof Rice
2 cups long grain rice
1 large onion, chopped
2 large tomatoes, chopped
1 red bell pepper, chopped
1 scotch bonnet pepper, chopped
1 tablespoon tomato paste
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth
1/4 cup vegetable oil
Directions
Marinate the Chicken
In a large bowl, combine the chicken pieces, chopped onion, chopped tomatoes, chopped red bell pepper, chopped scotch bonnet peppers, grated ginger, grated garlic, smoked paprika, cumin, coriander, thyme, curry powder, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Add the vegetable oil and mix again. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Grill the Chicken
Preheat your grill to medium heat. Grill the chicken pieces for about 20-25 minutes, turning occasionally, until they are cooked through and have nice grill marks. Remove the chicken from the grill and set aside.
Make the Jollof Rice
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the chopped tomatoes, chopped red bell pepper, and chopped scotch bonnet pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.Stir in the tomato paste, curry powder, thyme, salt, and black pepper. Cook for 2 minutes, stirring constantly, until fragrant. Add the rice and stir well to coat the grains with the tomato mixture. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
Combine and Serve
Once the rice is cooked, fluff it with a fork. Add the grilled chicken pieces to the pot and stir gently to combine. Serve the Jollof rice with grilled chicken hot.