Nigerian Jollof Rice with Chicken, Beef or Lamb
Rice cooked in a reduced pepper and tomato base – West Africa's best known celebration dish.
- 60 min
- 790 kcal / serving
- medium
- Protein
- 35 g
- Fat
- 34 g
- Carbs
- 82 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g parboiled long grain rice
- 300 g chicken legs, beef or lamb shoulder, diced
- 2 tomatoes
- 1 red bell pepper
- 1 onion
- 1 scotch bonnet chilli
- 2 tbsp tomato paste
- 3 tbsp oil
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 bay leaf
- 400 ml stock
- Salt
- Pepper
Method
- Blend tomatoes, pepper, half the onion and the chilli into a smooth paste.
- Season the meat with salt and pepper, brown it all over in the hot oil and take it out.
- Dice the remaining onion and soften it, add the tomato paste and toast for 2 minutes.
- Pour in the purée and reduce uncovered for 15 minutes until the oil separates on the surface – this is where jollof gets its flavour.
- Add curry, thyme, bay leaf and stock, return the meat and stir in the rice.
- Cook covered on the lowest heat for 25 minutes without stirring. Take off the heat, rest for 5 minutes and fluff with a fork.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free